German Chocolate Poke Cake
Ingredients:
For the Cake:
– 1 box German chocolate cake mix plus ingredients listed on the box: eggs, oil, water
– 1 14-ounce can sweetened condensed milk
– 1 12-ounce jar caramel sauce
For the Topping:
– 1 8-ounce tub whipped topping such as Cool Whip, thawed
– 1 cup sweetened shredded coconut, toasted
– 1 cup chopped pecans, toasted
– 1 4-ounce bar semi-sweet chocolate, shaved or grated optional for garnish
Directions:
1. Bake the Cake:
Prepare the German chocolate cake mix according to the package instructions, using the ingredients listed on the box. Bake in a 9×13-inch pan. Once baked, allow the cake to cool for about 10 minutes.
2. Poke the Cake:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
3. Add Sweetened Condensed Milk and Caramel:
Pour the sweetened condensed milk evenly over the top of the cake, letting it soak into the holes. Then, pour the caramel sauce over the cake, spreading it out to cover the surface. Let the cake cool completely to room temperature.
4. Top with Whipped Topping:
Once the cake is cool, spread the thawed whipped topping evenly over the cake.
5. Add Coconut and Pecans:
Sprinkle the toasted shredded coconut and chopped pecans over the whipped topping.
6. Garnish and Serve:
If desired, garnish the cake with shaved or grated semi-sweet chocolate. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 30 minutes Chill Time: 1 hour Total Time: 1 hour 50 minutes
– Kcal: 480 kcal per serving Servings: 12 servings
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