German Chocolate Poke Cake

German chocolate cake is a beloved dessert that has captured the hearts and taste buds of many. Despite its name, this cake does not originate from Germany; rather, it is named after an American named Samuel German, who developed a dark-baking chocolate for the Baker's Chocolate Company in 1852. The cake features layers of rich chocolate sponge, complemented by a luscious filling and topped with a delightful coconut-pecan frosting. Its unique combination of flavors and textures makes it a perennial favorite at celebrations and gatherings.

Indulge in the rich flavors of the Decadent German Chocolate Poke Cake! This modern twist on a classic dessert features moist chocolate sponge infused with a creamy poke filling and topped with a luscious coconut-pecan frosting. Perfect for any celebration or as a special treat, this cake is easy to prepare and irresistibly delicious. Try this delightful recipe to wow your friends and family! #GermanChocolateCake #PokeCake #BakingLove #DessertRecipes #ChocolateDesserts

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Ingredients

For the Cake:

1 box German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

For the Poke Filling:

1 can (14 oz) sweetened condensed milk

1/2 cup chocolate syrup

For the Coconut-Pecan Topping:

1 cup sweetened shredded coconut

1 cup chopped pecans

1/4 cup unsalted butter

1 cup brown sugar

1/2 cup evaporated milk

1 tsp vanilla extract

For the Chocolate Frosting:

1 cup powdered sugar

2 tablespoons cocoa powder

2 tablespoons unsalted butter, softened

1-2 tablespoons milk, as needed

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Instructions

Bake the Cake:

- Preheat your oven to 350°F (175°C).

- In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.

- Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Poke the Cake:

- Once the cake is finished baking, remove it from the oven and let it cool for about 15 minutes.

- Use the end of a wooden spoon or a straw to poke holes all over the cake (about 1 inch apart).

Prepare the Poke Filling:

- In a bowl, whisk together the sweetened condensed milk and chocolate syrup until smooth.

- Pour the mixture evenly over the warm cake, allowing it to seep into the holes.

Make the Coconut-Pecan Topping:

- In a saucepan over medium heat, melt the butter. Then add brown sugar, evaporated milk, and vanilla extract. Stir until combined and the sugar dissolves.

- Fold in the shredded coconut and chopped pecans. Cook for an additional 3-5 minutes until thickened but still pourable.

- Spread the coconut-pecan mixture over the top of the cake, making sure it covers the entire surface.

Prepare the Chocolate Frosting:

- In a medium bowl, whisk together powdered sugar, cocoa powder, softened butter, and enough milk to achieve a spreadable consistency.

- Frost the cooled cake with the chocolate frosting.

Chill and Serve:

- Refrigerate the cake for at least 1 hour before serving to allow the filling to firm up.

- Slice, serve chilled, and enjoy your deliciously decadent German Chocolate Poke Cake!

Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 12-16 slices