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The Best German Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 53 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best German Chocolate Poke Cake is a decadent and moist chocolate cake infused with a luscious caramel and milk filling, topped with whipped topping, shredded coconut, pecans, and a drizzle of chocolate syrup. Perfect for celebrations or comforting dessert cravings, this easy-to-make poke cake combines classic flavors of German chocolate cake in a simple, crowd-pleasing recipe.

Ingredients

Scale

For the Cake

  • 1 box chocolate cake mix
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Filling

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup caramel sauce

For the Topping

  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 1/2 cups whipped topping
  • 1/2 cup chocolate syrup

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure the cake does not stick.
  2. Mix Cake Batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, eggs, and vanilla extract. Beat the mixture until it is smooth and well combined.
  3. Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 30 to 35 minutes, or according to the package instructions, until a toothpick inserted in the center comes out clean.
  4. Poke the Cake: Once the cake is slightly cooled but still warm, use the back of a wooden spoon to poke holes all over the entire cake. This will allow the filling to soak deeply into the cake.
  5. Prepare and Add Filling: In a separate bowl, blend the sweetened condensed milk, evaporated milk, and caramel sauce until uniform. Pour this mixture evenly over the top of the cake, ensuring it seeps into the holes.
  6. Cool the Cake: Allow the cake to cool completely to room temperature. This cooling step prevents the topping from melting and helps flavors meld.
  7. Add Topping: Spread whipped topping evenly over the cooled cake surface. Generously sprinkle shredded coconut and chopped pecans evenly on top.
  8. Drizzle Chocolate Syrup: Finish by drizzling the chocolate syrup over the top of the toppings for extra chocolate flavor and visual appeal.
  9. Serve: Slice the cake into servings and enjoy this rich, moist, and flavorful German chocolate poke cake.

Notes

  • This cake is best served chilled or at room temperature for the filling to set nicely.
  • Use full-fat whipped topping for the best decadent texture, or substitute with homemade whipped cream if desired.
  • You can toast the shredded coconut and pecans lightly for extra flavor before topping.
  • If you prefer, substitute caramel sauce with dulce de leche for a richer flavor.
  • Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.

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Find it online: https://delicatrecipes.com/the-best-german-chocolate-poke-cake-recipe/