German Chocolate Poke Cake
A moist and fluffy cake layered with sweetened condensed milk, caramel, chocolate, coconut, and pecans for a delightful dessert experience.
Ingredients
For the cake
- 1 box German chocolate cake mix Use a box mix for convenience.
- 1 cup sweetened condensed milk Adds creaminess.
- 1 cup caramel sauce For drenching the cake.
- 0.5 cup chocolate chips Enhances the chocolate flavor.
- 0.5 cup shredded coconut For texture and flavor.
- 0.5 cup chopped pecans Adds crunch.
- 0.5 cup chocolate frosting For the top layer.
- 0.5 cup caramel frosting For an alternating layer on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix as per package instructions and pour it into a greased 9x13-inch baking dish.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While baking, mix the sweetened condensed milk and caramel sauce in a bowl.
Poking & Soaking
- Once the cake is baked, remove it from the oven and poke holes all over its surface using the back of a wooden spoon or a skewer.
- Pour the sweetened condensed milk and caramel mixture over the top, ensuring it seeps into the holes.
- Allow the cake to cool completely at room temperature.
Frosting
- Once cooled, spread the chocolate frosting evenly over the top.
- Drizzle caramel frosting on top in alternating patches, then sprinkle chocolate chips, shredded coconut, and chopped pecans.
- For best flavor melding, refrigerate the cake for at least two hours before serving.
Notes
To enhance flavors, serve with fresh berries or a scoop of vanilla ice cream. The cake can last in the fridge for about 4-5 days if covered tightly.