German Chocolate Poke Cake
This decadent German Chocolate Poke Cake is a moist chocolate cake soaked in sweet caramel or coconut sauce, topped with a rich coconut-pecan frosting—perfect for an easy yet show-stopping dessert!
Ingredients:
For the Cake:
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1 box (15.25 oz) devil’s food cake mix (plus ingredients listed on box: eggs, oil, water)
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1 (14 oz) can sweetened condensed milk (or caramel sauce for extra richness)
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1 (12 oz) jar hot fudge sauce (or chocolate syrup)
For the Coconut-Pecan Frosting:
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1 cup (200g) granulated sugar
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1 cup (240ml) evaporated milk
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3 large egg yolks
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½ cup (115g) unsalted butter
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1 tsp vanilla extract
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1 ½ cups (150g) shredded sweetened coconut
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1 cup (120g) chopped pecans
Instructions:
1. Bake the Cake:
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
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Prepare the devil’s food cake mix according to the package instructions.
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Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
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Let the cake cool for 10 minutes, then poke holes all over it with the handle of a wooden spoon.
2. Add the Poke Fillings:
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Warm the sweetened condensed milk (or caramel sauce) and hot fudge sauce slightly (to make them pourable).
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Pour the condensed milk evenly over the cake, letting it soak into the holes.
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Drizzle the hot fudge sauce over the top, spreading gently.
3. Make the Coconut-Pecan Frosting:
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In a saucepan, combine sugar, evaporated milk, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans.
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Let cool slightly, then spread over the cake.
4. Chill & Serve:
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Refrigerate for at least 2 hours (or overnight) to let the flavors meld.
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Slice and serve with a dollop of whipped cream or extra pecans on top!
Enjoy this ultra-moist, indulgent German Chocolate Poke Cake! 🍫🥥🌰
Would you like a shortcut version using store-bought frosting? 😊