Ingredients:
For the Cake:
• 1 box German chocolate cake mix
• 3 large eggs
• 1 cup water
• ½ cup vegetable oil
For the Filling:
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce
For the Topping:
• 1 cup shredded coconut
• ¾ cup chopped pecans
• 1 tub (8 oz) whipped topping (Cool Whip), thawed
• ½ cup chocolate syrup or melted chocolate
Instructions:
1. Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it.
In a mixing bowl, combine the cake mix, eggs, water, and oil until well blended. Pour the batter into the prepared dish and bake according to the package directions (typically 30-35 minutes).
2. Poke the Cake:
Once baked, let the cake cool slightly for 5-10 minutes. Then, using the handle of a wooden spoon or a skewer, poke holes evenly all over the cake.
3. Add the Filling:
Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Then, drizzle the caramel sauce over the top. Let the cake cool completely.
4. Prepare the Topping:
Toast the shredded coconut and chopped pecans in a dry pan over medium heat for 3-5 minutes until golden and fragrant. Let them cool.
5. Assemble:
Spread the whipped topping evenly over the cake. Sprinkle the toasted coconut and pecans over the top, then drizzle with chocolate syrup.
6. Chill & Serve:
Refrigerate for at least 2 hours before serving to let the flavors meld together. Slice and enjoy this rich, gooey, and indulgent dessert!
Enjoy your German Chocolate Poke Cake! 🍫🥥
