German Chocolate Poke Cake
Ingredients (U.S. Measurements)
For the Cake:
1 box (15.25 oz) German chocolate cake mix
1 cup water
½ cup vegetable oil
3 large eggs
For the Filling:
1 can (14 oz) sweetened condensed milk
½ cup caramel sauce (store-bought or homemade)
For the Topping:
1 tub (11.75 oz) coconut-pecan frosting
1 cup chopped pecans
¼ cup mini semi-sweet chocolate chips
Directions
Stage 1: Preparing the Cake Base
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it thoroughly with non-stick spray or butter to prevent sticking.
Mix the Cake Batter:
In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Use a hand mixer or a stand mixer to blend on medium speed for about 2 minutes, or until the batter is smooth and lump-free.
Bake the Cake:
Pour the batter evenly into your prepared baking dish. Place in the center of the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture.
Cool Slightly:
Remove the cake from the oven and allow it to cool for 5 to 10 minutes in the pan. You want it to still be warm, not hot.
Stage 2: Poking the Cake
Poke the Holes:
Use the handle of a wooden spoon or any round-end utensil to poke holes throughout the cake. The holes should be spaced about 1 inch apart. Be generous—these holes are where the filling will be absorbed.
Stage 3: Creating the Filling
Prepare the Caramel-Milk Mixture:
In a medium-sized bowl, whisk together the sweetened condensed milk and caramel sauce until well blended. The mixture should be smooth and pourable.
Pour the Filling:
Slowly pour the caramel-milk mixture over the surface of the cake, making sure it seeps into each hole. Use a spatula to spread the mixture evenly across the top if needed. This is what gives the cake its incredibly moist texture.
Stage 4: Chilling
Refrigerate the Cake:
Once the filling is added, place the cake in the refrigerator for at least 1 hour. Chilling allows the caramel and milk mixture to set into the cake, creating that classic gooey poke cake texture.
Stage 5: Adding the Topping
Spread the Coconut-Pecan Frosting:
After the cake has chilled and the filling has set, remove it from the refrigerator. Carefully spread the coconut-pecan frosting over the top of the cake, ensuring full coverage.
Add Final Toppings:
Sprinkle the chopped pecans evenly across the frosted surface. Follow with mini chocolate chips for an added texture and chocolate boost.
Stage 6: Serving
Slice and Serve:
Cut the cake into squares or rectangles and serve chilled or at room temperature. The moist layers, creamy topping, and crunchy pecans create a texture and flavor medley that’s hard to resist.
