Description
This German chocolate poke cake combines moist chocolate cake with a caramel and condensed milk filling for irresistibly rich texture and flavor. It is topped with whipped topping, coconut, pecans, and chocolate chips, making it a perfect chilled dessert.
Ingredients
- 1 box German chocolate cake mix
- Water, oil, and eggs as directed on cake mix box
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel sauce
- 1 tub 8 oz whipped topping, thawed
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Prepare cake mix according to package directions using the listed water, oil, and eggs.
- Pour batter into prepared dish and bake as directed or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool for 5 minutes.
- Use the handle of a wooden spoon to poke holes evenly across the cake surface, about 1 inch apart.
- In a medium bowl, stir together sweetened condensed milk and caramel sauce until smooth.
- Slowly pour the caramel mixture evenly over the warm cake, letting it soak into the holes.
- Cool completely, then refrigerate for at least 2 hours until chilled.
- Spread whipped topping evenly over the cold cake.
- Sprinkle shredded coconut, chopped pecans, and mini chocolate chips evenly over the top.
- Slice and serve chilled.
Notes
- Chilling the cake for at least 2 hours is necessary for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American