German Chocolate Poke Cake (Print)
Moist chocolate cake infused with caramel, topped with a creamy coconut pecan frosting for a memorable dessert experience.
# Ingredients:
→ Cake
01 -
1 box German chocolate cake mix
02 -
1 1/2 cups water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Filling
05 -
1 can sweetened condensed milk
06 -
1 cup caramel sauce
→ Frosting
07 -
1/2 cup butter, softened
08 -
4 cups powdered sugar
09 -
1/4 cup milk
10 -
1 cup chopped pecans
11 -
1 cup sweetened shredded coconut
# Directions:
01 -
Preheat oven to 175°C (350°F). Thoroughly grease a 23x33 cm (9x13 inch) baking pan.
02 -
In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat until thoroughly incorporated.
03 -
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
04 -
Remove the cake from the oven and allow to cool for 5 minutes.
05 -
In a medium mixing bowl, whisk together the sweetened condensed milk and 1/2 cup caramel sauce until well combined.
06 -
Using the handle end of a wooden spoon, poke holes throughout the cake at 2.5 cm (1 inch) intervals. Pour the caramel mixture evenly over the cake, ensuring it flows into the holes.
07 -
In a large mixing bowl, beat the butter until creamy. Gradually incorporate powdered sugar, milk, and the remaining caramel sauce, mixing until smooth and fluffy.
08 -
Fold the chopped pecans and shredded coconut into the frosting mixture until evenly distributed.
09 -
Spread the frosting over the entire cake surface, ensuring complete and even coverage.
10 -
Refrigerate the cake for 1-2 hours before serving to allow flavors to meld and frosting to set.
# Notes:
01 -
This cake combines traditional German chocolate cake with a poke cake technique for extra moisture and flavor