Description
This Best German Chocolate Poke Cake combines a moist chocolate cake base with a luscious caramel and milk filling that seeps into every bite. Topped with whipped cream, toasted coconut, pecans, and drizzled chocolate syrup, this dessert is rich, decadent, and perfect for any occasion.
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix the Batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, eggs, and vanilla extract. Beat the mixture until it becomes smooth and well blended.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake according to the package instructions, typically about 30 to 35 minutes, until a toothpick inserted comes out clean.
- Poke Holes in the Cake: Once the cake has cooled slightly but is still warm, use the back of a wooden spoon to poke holes all over the surface of the cake. This allows the filling to seep in deeply.
- Prepare and Pour Filling: In a separate bowl, mix together the sweetened condensed milk, evaporated milk, and caramel sauce. Pour this mixture evenly over the cake, allowing it to soak into the holes.
- Cool Completely: Let the cake cool completely to room temperature to let the filling set within the cake.
- Add Toppings: Spread the whipped topping evenly over the cooled cake. Then sprinkle shredded coconut and chopped pecans on top for a crunchy texture and classic flavor.
- Drizzle Chocolate Syrup: Finish by drizzling chocolate syrup over the top for an extra rich and decadent touch. Slice and serve your delicious German Chocolate Poke Cake.
Notes
- Use a wooden spoon or any rounded utensil to poke holes; a fork may create uneven holes.
- Allowing the cake to cool slightly before poking holes helps avoid breaks but still allows the filling to soak deep.
- For a crunchier topping, toast the shredded coconut and pecans before adding.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Whipped topping can be substituted with homemade whipped cream for a fresher taste.
