Description
This decadent German Chocolate Poke Cake combines rich chocolate cake with a luscious coconut-pecan filling and a creamy chocolate topping. It’s incredibly moist and loaded with flavor in every bite, making it a show-stopper for parties and family gatherings.
Ingredients
Units
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
For the Coconut-Pecan Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Topping:
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the chocolate cake mix as per the package instructions. Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean (usually 30-35 minutes).
- Poke the Cake:
- Once baked, allow the cake to cool slightly. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- Add the Filling:
- Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
- Then pour the caramel sauce over the cake, spreading it to fill the holes further. Allow the cake to cool completely.
- Make the Topping:
- In a small bowl, combine shredded coconut and chopped pecans.
- In another bowl, fold the melted chocolate into the whipped topping until smooth.
- Assemble the Cake:
- Spread the whipped chocolate topping evenly over the cake.
- Sprinkle the coconut-pecan mixture on top.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours or until the toppings set.
- Slice and serve chilled for best results.
Notes
- For an extra chocolatey cake, use chocolate fudge cake mix.
- To toast the coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.