German Chocolate Poke Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 1 box of German chocolate cake mix
02 - Eggs, oil, and water (amounts as listed on cake mix box)

→ Filling Ingredients

03 - 1 can (14 oz) of sweetened condensed milk
04 - 1 jar (12 oz) of caramel sauce

→ Topping Ingredients

05 - 1 cup coconut, sweetened and shredded
06 - 1 cup pecans, chopped
07 - 1 container (8 oz) of whipped topping or Cool Whip
08 - ¼ cup of melted chocolate chips, optional for drizzling

# Instructions:

01 - Set your oven to 350°F and grease a 9x13 pan with oil or butter. Prepare the cake mix and bake it per the box directions for 25-30 minutes.
02 - Allow the cake to cool for 10 minutes. Then, grab a wooden spoon handle and make spaced-out holes all over the cake, around 1 inch apart.
03 - Stir the caramel sauce and condensed milk together until smooth. Pour it over the cake evenly, making sure it fills the poked holes.
04 - Cover the dish and place it in the fridge for a couple of hours so the filling sets properly.
05 - In a skillet on medium heat, toast the pecans and coconut until they're golden and aromatic. Let them cool.
06 - Spread the whipped topping over the cooled cake. Add the toasted nuts and coconut on top, and drizzle some melted chocolate if desired.
07 - Cut the cake into slices and serve it cold for a tastier experience.

# Notes:

01 - Can be made a day or two before eating
02 - Tastes better cold
03 - Homemade whipped cream works too if you don't use Cool Whip

Back