German Chocolate Poke Cake Delight (Print Version)
Chocolate cake soaked with caramel, topped with coconut-pecan frosting for a luscious, crowd-pleasing treat.
# Ingredients:
→ Cake Base
01 -
1 box German chocolate cake mix
02 -
1 1/2 cups water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Caramel Filling
05 -
14 ounces sweetened condensed milk
06 -
1 cup caramel sauce, divided
→ Frosting
07 -
1/2 cup unsalted butter, softened
08 -
4 cups powdered sugar
09 -
1/4 cup milk
10 -
1 cup pecans, chopped
11 -
3/4 cup sweetened shredded coconut
# Steps:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 -
In a large bowl, combine German chocolate cake mix, water, vegetable oil, and eggs. Beat until batter is smooth and fully blended.
03 -
Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
04 -
Remove the cake from the oven and allow to cool for 5 minutes.
05 -
In a medium bowl, mix sweetened condensed milk with 1/2 cup caramel sauce until fully combined.
06 -
Using the handle of a wooden spoon, poke evenly spaced holes across the cake surface at 1-inch intervals.
07 -
Pour the caramel filling over the cake, spreading evenly to ensure it fills the holes.
08 -
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, milk, and remaining 1/2 cup caramel sauce, beating until the frosting is smooth and fluffy.
09 -
Fold in chopped pecans and sweetened shredded coconut into the frosting.
10 -
Spread the frosting evenly over the cake surface. Refrigerate for 1 to 2 hours to set before slicing and serving.
# Notes:
01 -
For easy slicing and defined layers, use a serrated knife and wipe clean between cuts.