German Chocolate Poke Cake
A boxed chocolate cake soaked with sweetened condensed milk and caramel, then topped with frosting, coconut, pecans, and chocolate chips.
Equipment
- 9 by 13 inch baking pan
- Wooden spoon
- Mixing bowl
Ingredients
Main Ingredients
- 1 German chocolate cake mix one box, about 15 oz
- 3 large eggs or the number on the box
- ½ cup vegetable oil or the amount on the box
- 1 cup water or the amount on the box
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- ½ cup chocolate frosting
- ½ cup caramel frosting
- ½ cup semi sweet chocolate chips
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
Cooking
- Bake. Prepare the cake mix as directed and bake in a greased 9 by 13 inch pan at 350 degrees F for about 30 minutes.
- Poke. Poke holes across the warm cake with a wooden spoon handle, then pour the condensed milk and caramel sauce over the top.
- Chill. Cool completely, then refrigerate for 2 hours so the cake soaks up the filling.
- Frost. Spread both frostings over the chilled cake and sprinkle with chocolate chips, coconut, and pecans.
- Serve. Cut into 12 squares and keep refrigerated until serving.
Notes
Substitutions: Use a chocolate cake mix if German chocolate is unavailable, or swap pecans for walnuts.
Tips: Poke the holes while the cake is warm and pour the filling slowly.
Storage: Refrigerate for up to 4 days or freeze slices for up to 2 months.