German Chocolate Poke Cake
A moist chocolate cake filled with sweetened condensed milk and caramel, topped with chocolate and caramel frostings, nuts, and coconut for a delightful dessert.
Ingredients
For the Cake
- 1 box German chocolate cake mix plus ingredients per package instructions
For the Filling
- 1 cup sweetened condensed milk creamy and rich
- 1 cup caramel sauce smooth and luscious
For Topping
- 1/2 cup chocolate chips melt beautifully within the cake
- 1/2 cup shredded coconut adds a tropical twist
- 1/2 cup chopped pecans provides a crunchy texture
- 1/2 cup chocolate frosting for a rich topping
- 1/2 cup caramel frosting drizzled on top
Instructions
Preparation
- Preheat your oven and prepare the German chocolate cake mix according to the package instructions. Mix until the batter is smooth and velvety, then pour it into your greased cake pan.
- Bake the cake until golden, usually around 25-30 minutes, and let it cool for a few minutes.
- While the cake is still warm, poke holes all over the cake, about 1 inch apart, with the end of a wooden spoon.
- In a bowl, mix the sweetened condensed milk and caramel sauce together until smooth. Pour this mixture over the warm cake.
- Sprinkle chocolate chips, shredded coconut, and chopped pecans generously over the cake.
- Allow the cake to cool completely, then apply a generous layer of chocolate frosting over the top and drizzle caramel frosting on top.
- Chill the cake for at least one hour before slicing.
Notes
For best results, allow the cake to cool completely before poking holes. Do not skip chilling, as flavors will meld beautifully during this time. Consider using lighter cake or frosting alternatives if desired.