Description
This Best German Chocolate Poke Cake is a decadent twist on the classic poke cake, featuring a moist chocolate base infused with a rich caramel and milk filling. Topped with fluffy whipped topping, shredded coconut, chopped pecans, and a drizzle of chocolate syrup, it combines textures and flavors perfectly for an irresistible dessert.
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 to prevent the cake from sticking.
- Mix the cake batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, eggs, and vanilla extract. Beat the ingredients together until the batter is smooth and well combined.
- Bake the cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake according to the package instructions, usually about 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Poke holes in the cake: After removing the cake from the oven, let it cool slightly. Then use the back of a wooden spoon to poke holes all over the surface of the cake to allow the filling to soak in.
- Prepare and pour the filling: In a bowl, mix together the sweetened condensed milk, evaporated milk, and caramel sauce. Pour this mixture evenly over the entire cake, letting it soak into the holes for a moist, flavorful dessert.
- Cool the cake: Allow the cake to cool completely to let the filling set and to prepare for the topping.
- Add the topping: Spread the whipped topping evenly over the cooled cake. Then sprinkle shredded coconut and chopped pecans over the top to add texture and flavor.
- Drizzle and serve: Finally, drizzle the chocolate syrup over the entire cake for a rich finishing touch. Slice into servings and enjoy!
Notes
- For extra flavor, toast the shredded coconut and pecans before topping the cake.
- You can substitute caramel sauce with dulce de leche for a different caramel flavor.
- Make sure the cake cools completely before adding the whipped topping to prevent it from melting.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- This cake can be made a day ahead; just add the whipped topping shortly before serving for optimal texture.
