German Chocolate Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box German chocolate cake mix
02 -
360 ml water
03 -
120 ml vegetable oil
04 -
3 large eggs
→ Caramel Filling
05 -
397 g sweetened condensed milk
06 -
240 ml caramel sauce
→ Frosting
07 -
115 g butter, softened
08 -
500 g powdered sugar
09 -
60 ml milk
10 -
120 g pecans, chopped
11 -
80 g sweetened shredded coconut
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking pan.
02 -
In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat until smooth and fully incorporated.
03 -
Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center emerges clean.
04 -
Remove from oven and let cool for 5 minutes.
05 -
In a medium bowl, mix sweetened condensed milk and half of the caramel sauce (120 ml) until fully blended.
06 -
Using the handle of a wooden spoon, create holes across the cake surface at 2.5 cm intervals.
07 -
Pour caramel filling evenly over cake, ensuring it seeps into holes.
08 -
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, milk, and the remaining caramel sauce, beating until frosting is smooth and creamy.
09 -
Fold chopped pecans and shredded coconut into the frosting mixture.
10 -
Evenly spread frosting over the chilled cake, covering entirely.
11 -
Refrigerate for 1-2 hours for best texture before slicing.
# Notes:
01 -
Chilling the dessert before serving improves texture and allows flavors to harmonize.