Description
This German Chocolate Poke Cake is a rich and moist dessert infused with sweetened condensed milk, topped with whipped cream, coconut, and pecans for a gooey and indulgent treat.
Ingredients
- 1 box German chocolate cake mix (plus eggs, oil, and water as per package instructions)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce or butterscotch sauce
- 1 cup sweetened shredded coconut flakes
- 1 cup chopped pecans
- 1 container (8 oz) whipped topping (such as Cool Whip)
- Chocolate syrup or chocolate shavings, for garnish (optional)
Instructions
- Prepare and bake the German chocolate cake in a 9×13-inch pan according to package directions.
- While still warm, poke holes all over the cake using the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle caramel or butterscotch sauce on top.
- Allow the cake to cool completely.
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle with shredded coconut and chopped pecans.
- Optional: Drizzle with chocolate syrup or sprinkle with chocolate shavings.
- Refrigerate for at least 1 hour before serving.
Notes
- You can substitute chocolate fudge cake mix for a richer chocolate flavor.
- Toast the coconut flakes for extra flavor.
- Try different frostings like cream cheese frosting or chocolate ganache.
- Swap pecans with walnuts or almonds if preferred.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
