German Chocolate Poke Cake
A delightful dessert that combines rich chocolate flavors with sweet caramel and coconut, perfect for gatherings or a treat for yourself.
Ingredients
For the Cake
- 1 box German chocolate cake mix Any brand is fine.
- 1.5 cups water
- 0.5 cups vegetable oil
- 3 large eggs
For the Filling
- 1 can sweetened condensed milk
- 1 cup caramel sauce Reserve 1/2 cup for topping.
For the Frosting
- 0.5 cups butter, softened
- 4 cups powdered sugar
- 0.25 cups milk
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Remove the cake from the oven and let it cool for 5 minutes.
Filling
- In a medium mixing bowl, combine sweetened condensed milk and 1/2 cup caramel sauce. Whisk until well combined.
- Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. Pour the caramel mixture over the cake, spreading evenly.
Frosting
- In a large mixing bowl, beat the butter until creamy.
- Gradually add powdered sugar, milk, and the remaining caramel sauce, mixing until smooth and creamy.
- Fold in the chopped pecans and shredded coconut into the frosting.
Assembly
- Spread frosting over the cake, ensuring complete coverage.
- Refrigerate for 1-2 hours before serving.
Notes
Make sure to grease your baking pan well to prevent sticking. You can use homemade caramel sauce if you prefer. Keep the cake refrigerated if you live in a warm climate to maintain its freshness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 30g
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