Chocolate Poke Cake (Print Version)

# Ingredients:

01 - One box of German chocolate cake mix (plus what's needed to make it).
02 - A 14-ounce can of sweetened condensed milk.
03 - 1 cup of caramel topping.
04 - An 8-ounce container of thawed whipped cream.
05 - 1 cup of coconut-pecan frosting.
06 - Toasted coconut, about half a cup.
07 - Half a cup of pecans, chopped and toasted.

# Instructions:

01 - Set the oven to 350°F. Coat a 9x13 pan with cooking spray or grease it lightly.
02 - Follow the cake mix instructions to make the batter and bake it. Let cool down for 10 minutes when it's done.
03 - Use the handle of a wooden spoon to create holes spaced an inch apart. Drizzle both caramel and sweetened milk into those holes.
04 - Pop the cake in the fridge covered up for at least two hours.
05 - First, spread the coconut-pecan frosting all over. Next, add whipped topping. Sprinkle the toasted pecans and coconut on last.

# Notes:

01 - Don't poke the cake while it's piping hot; let it cool a bit.
02 - Toasting the pecans and coconut is optional.
03 - You can serve this cold or at room temp.

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