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German Chocolate Poke Cake

  • Author: Alioui
  • Total Time: approximately 1 hour
  • Yield: 9×13 inch cake 1x

Description

This German Chocolate Poke Cake is not just a treat for your taste buds but a delightful journey into dessert nostalgia. Its blend of deep chocolate flavors, punctuated by coconut and caramel undertones, makes each bite a symphony of sweetness.

Ingredients

Scale
  • 1 box of German chocolate cake mix (plus ingredients needed for the mix)
  • 1 cup sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate frosting
  • 1/2 cup caramel frosting
  • Optional: For a nut-free version, omit pecans and add more shredded coconut.
  • Dairy-free: Use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips.

Instructions

  1. Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent the cake from sticking. Prepare the German chocolate cake mix according to the package instructions. This typically involves combining the mix with eggs, oil, and water. Once mixed thoroughly, pour the cake batter into the pre-greased baking dish, ensuring it is evenly distributed.
  2. After baking as directed and allowing a slight cooling time, using the handle of a wooden spoon, poke holes all over the cake. Aim for about an inch between each hole, ensuring that there are ample openings for the delectable fillings and toppings to seep into.
  3. With the poked cake still warm, evenly pour the sweetened condensed milk over it, allowing it to penetrate into the prepared holes. Follow with a layer of caramel sauce, ensuring all holes are drenched with these sweet liquids. To add layers of texture and taste, sprinkle chocolate chips, shredded coconut, and chopped pecans across the cake’s surface.
  4. Lightly warm the chocolate and caramel frostings in the microwave, monitoring to ensure they remain pourable but not too runny. Drizzle each frosting over the cake, allowing it to further settle into the poked cake crevices. Let the cake sit for at least 30 minutes; this rest period ensures the continuous melding of flavors, creating a unified dessert masterpiece.

Notes

For an ultra-moist cake, make it the night before and let it rest in the fridge.

  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert

Nutrition

  • Calories: 320 (per serving)
  • Sodium: 250 mg
  • Protein: 4 g

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Find it online: https://corarecipes.com/irresistible-german-chocolate-poke-cake-recipe/