German Chocolate Poke Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box chocolate cake mix
02 -
1 cup milk
03 -
½ cup vegetable oil
04 -
3 large eggs
05 -
1 teaspoon vanilla extract
→ For the filling
06 -
1 can (14 oz) sweetened condensed milk
07 -
1 cup evaporated milk
08 -
1 cup caramel sauce
→ For the topping
09 -
1 ½ cups shredded coconut
10 -
1 cup chopped pecans
11 -
1 ½ cups whipped topping (Cool Whip)
12 -
½ cup chocolate syrup
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the chocolate cake mix, milk, vegetable oil, eggs, and vanilla. Beat until smooth. Pour the batter into the prepared baking dish and bake according to the package instructions (usually about 30-35 minutes).
02 -
Once the cake is out of the oven and slightly cooled, use the back of a wooden spoon to poke holes all over the cake. In a bowl, mix the sweetened condensed milk, evaporated milk, and caramel sauce. Pour the mixture over the cake, letting it soak into the holes. Allow the cake to cool completely before adding the topping.
03 -
Spread the whipped topping evenly over the cake. Sprinkle with shredded coconut and chopped pecans. Drizzle chocolate syrup over the top for extra decadence. Slice and enjoy!
# Notes:
01 -
Moisture Matters – Let the cake cool slightly before adding the filling to avoid a soggy texture.
02 -
Chilling Enhances Flavor – Refrigerating the cake for a few hours or overnight allows the caramel and milk mixture to fully absorb, resulting in a richer taste.
03 -
Customizable Toppings – Feel free to experiment with different drizzles like white chocolate, espresso syrup, or extra caramel for a unique twist.
04 -
Dietary Adjustments – Easily adapt this recipe to be dairy-free, gluten-free, or nut-free using alternative ingredients.
05 -
Storage Tips – Keep refrigerated for up to 5 days or freeze individual slices for a quick, delicious treat later.