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German Chocolate Poke Cake

A rich and moist chocolate cake filled with a creamy coconut-pecan topping, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix
  • 1 cup sweetened condensed milk
  • 1 cup caramel sauce
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Prepare and bake the chocolate cake mix according to package instructions in a 9×13-inch baking pan.
  2. Once baked, let the cake cool slightly. Use the handle of a wooden spoon to poke holes all over the cake.
  3. In a bowl, mix sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing it to seep into the holes.
  4. In a saucepan over medium heat, combine butter, evaporated milk, sugar, egg yolks, and vanilla. Cook, stirring constantly, until thickened (about 10 minutes).
  5. Remove from heat and stir in shredded coconut and chopped pecans. Spread this mixture evenly over the cake.
  6. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog