German Chocolate Poke Cake
German Chocolate Poke Cake is a delightful dessert that combines the rich flavors of chocolate, caramel, and pecans in a moist, flavorful cake.
Equipment
- Mixing Bowl
- 9-inch Round Cake Pan
- Wire Rack
Ingredients
Key Ingredients
- 1 box Chocolate Cake Mix A chocolate fudge mix is recommended.
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 1 can Sweetened Condensed Milk
- 1/2 cup Caramel Sauce
- 1 cup Shredded Coconut Optional.
- 1/2 cup Chopped Pecans
- 1 cup Whipped Topping Optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use a hand mixer or stand mixer to blend the ingredients until the batter is smooth and well-mixed.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for about 10 minutes.
- Once the cake has cooled slightly, transfer it to a wire rack. Using the handle of a wooden spoon or a straw, poke holes all over the surface.
- In a bowl, mix the sweetened condensed milk with the caramel sauce until fully combined. Slowly pour this mixture over the cake, letting it seep into the holes.
- If desired, spread a layer of whipped topping over the cake and sprinkle with shredded coconut and chopped pecans.
- Place the cake in the refrigerator for at least 2 hours to allow the flavors to meld and the filling to set. When ready to serve, slice the cake and enjoy.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to five days. For longer storage, wrap tightly and freeze for up to three months.