German Chocolate Poke Cake
Ingredients:
1 box German chocolate cake mix plus ingredients required for the mix, typically eggs, oil, and water
1 can 14 ounces sweetened condensed milk
1 jar 12 ounces caramel sauce
1 cup shredded sweetened coconut
1 cup chopped pecans
1 tub 8 ounces whipped topping such as Cool Whip, thawed
1/2 cup chocolate chips, melted optional, for garnish
Directions:
Bake the Cake: Preheat your oven to the temperature specified on the cake mix box. Prepare the German chocolate cake mix according to the package instructions, then pour the batter into a greased 9×13-inch baking pan. Bake as directed on the box, until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 10 minutes.
Poke the Cake: Once the cake has cooled slightly, use the handle of a wooden spoon or a straw to poke holes evenly across the surface of the cake, making sure the holes go down to the bottom.
Add Sweet Filling: Pour the sweetened condensed milk over the cake, letting it soak into the holes. Then, pour the caramel sauce evenly over the cake, allowing it to seep into the holes for extra flavor and moisture. Let the cake cool completely.
Top with Coconut and Pecans: Once cooled, sprinkle the shredded coconut and chopped pecans over the entire surface of the cake.
Frost with Whipped Topping: Spread the whipped topping over the cake in an even layer, covering all the coconut and pecans.
Add Chocolate Drizzle Optional: For an extra touch, drizzle melted chocolate chips over the whipped topping to create a decorative effect.
Chill and Serve: Place the cake in the refrigerator for at least 1 hour to allow it to set. Cut into squares and serve chilled. Enjoy the indulgent layers of this delicious German chocolate poke cake!
Nutritional Information:
Prep Time: 15 minutes Baking Time: 30 minutes Total Time: 45 minutes plus chilling time
Kcal: 380 kcal per serving Servings: 12 servings
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