Description
This German Chocolate Poke Cake is an irresistible dessert featuring a moist chocolate cake infused with sweetened condensed milk and caramel sauce. Topped with fluffy whipped topping, toasted coconut, and pecans, it’s a perfect blend of rich flavors and textures that’s simple to prepare and sure to impress.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix (plus ingredients listed on box, typically eggs, oil, and water)
Toppings and Fillings
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- 1 cup sweetened shredded coconut (toasted)
- 1/2 cup chopped pecans (toasted)
- Chocolate shavings for garnish (optional)
Instructions
- Preheat and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package directions, usually combining the mix with eggs, oil, and water.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish. Bake as directed on the box, typically about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly all over the surface of the warm cake.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk slowly and evenly over the cake, letting it soak into the holes to infuse moisture and sweetness.
- Add Caramel Sauce: Next, pour the caramel sauce evenly over the sweetened condensed milk layer, allowing it to seep into the cake.
- Cool Completely: Let the cake cool completely to room temperature so the flavors meld together.
- Top with Whipped Topping: Spread the whipped topping evenly over the cooled cake surface, creating a creamy layer.
- Add Toasted Toppings: Sprinkle the toasted shredded coconut and toasted chopped pecans on top for crunch and flavor.
- Garnish and Chill: Optionally, garnish with chocolate shavings for an elegant touch. Chill the cake in the refrigerator for at least 1 hour before serving to set the layers and enhance taste.
Notes
- For extra indulgence, drizzle additional caramel sauce over the top just before serving.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Toasting the coconut and pecans intensifies their flavor and adds a delightful crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
