Description
Rich, gooey, and irresistibly delicious, this German Chocolate Poke Cake is a chocolate lover’s dream. With layers of moist chocolate cake, sweet caramel, and coconut-pecan frosting, this dessert is as indulgent as it gets. Perfect for holidays, birthdays, or any time you want to impress!
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients listed on the box for preparation)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1 can (16 oz) coconut-pecan frosting
- 1 cup milk chocolate chips, melted
- 1/2 cup shredded sweetened coconut (for garnish)
- 1/2 cup chopped pecans (for garnish)
Instructions
- Prepare the Cake:
Preheat your oven according to the instructions on the cake mix box. Grease a 9×13-inch baking pan. Prepare the cake mix batter and bake as directed. - Poke Holes:
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface. - Add Sweetness:
Pour the sweetened condensed milk over the cake, letting it seep into the holes. Then drizzle the caramel sauce on top, spreading it evenly. - Frost the Cake:
Spread the coconut-pecan frosting over the cake in a thick, even layer. - Add Chocolate Drizzle:
Melt the milk chocolate chips and drizzle them over the frosting. - Garnish:
Sprinkle shredded coconut and chopped pecans over the top for added texture and flavor. - Chill and Serve:
Refrigerate the cake for at least 2 hours. Slice into squares and serve.
Notes
- For extra indulgence, warm individual slices slightly before serving.
- The cake can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- You can substitute homemade caramel sauce or frosting if desired for a personal touch.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Cook Time: 30 minutes