German Chocolate Poke Cake
Creamy, indulgent, and just a little bit nostalgic, this German Chocolate Poke Cake is the kind of dessert that brings people together.
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Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch Baking Pan
- Wooden Spoon
Ingredients
Ingredients
- 1 box German chocolate cake mix 15.25 oz
- 1 cup water
- 1/2 cup vegetable oil
- 1 can sweetened condensed milk 14 oz
- 1 cup chocolate fudge sauce room temperature or slightly warmed
- 1 cup whipped topping thawed if frozen
- 1/2 cup shredded coconut toasted if desired
- 1/2 cup chopped pecans lightly toasted if desired
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent sticking.
- In a large mixing bowl, combine the cake mix, 1 cup water, and 1/2 cup vegetable oil. Mix until smooth and no dry pockets remain; follow any package instructions for mixing speed and time.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool for about 10 minutes.
- Poke holes all over the cake using the back of a wooden spoon or a large skewer, about 1 inch apart.
- In a separate bowl, mix the sweetened condensed milk and chocolate fudge sauce until smooth. Pour this mixture evenly over the cake.
- Cool the cake completely at room temperature, then refrigerate for at least 1 to 2 hours.
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle the shredded coconut and chopped pecans on top.
- Chill in the refrigerator for another 30 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 4 to 5 days.