Get ready for a crowd-pleaser! This Decadent German Chocolate Poke Cake combines rich chocolate, gooey caramel, nutty pecans, and sweet coconut for an irresistible dessert. If you’re craving a treat that combines layers of indulgence, this recipe is for you. The poke cake method lets flavors infuse every bite, and the classic German chocolate cake flavors make it a nostalgic choice. Perfect for special occasions or a comforting treat at home, this cake promises satisfaction for chocolate and caramel lovers alike.
Full Recipe:
Ingredients:
For the Cake:
1 box of German chocolate cake mix
1 1/2 cups of water
1/2 cup of vegetable oil
3 large eggs
For the Filling:
1 can of sweetened condensed milk
1 cup of caramel sauce
1 cup of chopped pecans
1 cup of sweetened shredded coconut
For the Frosting:
1/2 cup of butter, softened
4 cups of powdered sugar
1/4 cup of milk
Instructions
Step 1: Prepare and Bake the Cake
Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan to prevent the cake from sticking.
Mix Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer or a whisk to blend until smooth.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes in the pan.
Step 2: Add the Filling
Poke the Cake: Once the cake has slightly cooled, use the handle of a wooden spoon to poke holes all over the cake, about 1-2 inches apart. This will allow the filling to seep in, creating the signature “poke cake” effect.
Prepare the Filling: In a bowl, mix the sweetened condensed milk and caramel sauce until well blended.
Add Pecans and Coconut: Stir in the chopped pecans and shredded coconut.
Pour the Filling: Carefully pour the filling mixture over the cake, making sure it goes into the holes. Use a spatula to spread it evenly. Let the cake sit for about 15 minutes to absorb the filling.
Step 3: Make the Frosting
Continued on the next page
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