The Mouthwatering German Chocolate Poke Cake. Imagine a moist, chocolate cake, infused with a luscious, creamy coconut-pecan filling that seeps into every bite. Topped with a rich layer of frosting, this cake is the epitome of indulgence and comfort. Perfect for birthdays, holidays, or any day that calls for a special treat, this poke cake will leave your taste buds dancing with joy.
Resume of the recipe: This German Chocolate Poke Cake is a delightful twist on a classic favorite. By poking holes into the freshly baked cake and filling them with a creamy coconut-pecan mixture, each slice is loaded with rich, gooey goodness. The combination of the moist chocolate cake, the sweet and nutty filling, and the smooth frosting makes this dessert truly irresistible. It’s easy to make and guaranteed to impress your family and friends.
Exciting Story: The first time I made this German Chocolate Poke Cake was for my husband’s birthday. He’s a huge fan of German chocolate cake, and I wanted to surprise him with something extra special. As I pulled the cake out of the oven and started poking holes into it, the excitement began to build. When I poured the warm, gooey coconut-pecan mixture over the cake, I could see it seeping into the holes, promising a burst of flavor in every bite. The look on my husband’s face when he took his first bite was priceless – pure delight. Since then, this cake has become a birthday tradition in our house, loved by everyone who tries it.
Why This German Chocolate Poke Cake?
Selling Points:
- Rich and Decadent: The combination of chocolate, coconut, and pecans creates a truly indulgent dessert.
- Moist and Flavorful: Poking holes in the cake allows the creamy filling to seep into every bite, ensuring a moist and flavorful treat.
- Easy to Make: Despite its impressive appearance and taste, this cake is surprisingly simple to prepare.
Ingredients:
1 box German chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 cup sweetened shredded coconut
1 cup chopped pecans
1 tub (8 oz) Cool Whip or whipped topping
1 cup chocolate chips
1/4 cup chocolate syrup
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
While the cake is baking, mix the sweetened condensed milk and caramel sauce in a medium bowl until well combined.
Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Pour the caramel mixture over the warm cake, making sure it seeps into the holes. Allow the cake to cool completely.
Once cooled, spread the whipped topping evenly over the cake.
Sprinkle the shredded coconut and chopped pecans evenly over the whipped topping.
Melt the chocolate chips in the microwave or on the stovetop until smooth, then drizzle the melted chocolate over the top of the cake.
Drizzle the chocolate syrup over the cake for an extra touch of decadence.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings