Description
Get ready for a show-stopping dessert with this German Chocolate Poke Cake! Ultra-moist chocolate cake is infused with caramel and sweetened condensed milk, then topped with coconut, pecans, whipped topping, and a chocolate drizzle. Easy to make and absolutely irresistible—perfect for parties, holidays, or any sweet craving!
Ingredients
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1 box chocolate cake mix (plus ingredients listed on the box)
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1 can (14 oz) sweetened condensed milk
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1 cup caramel sauce
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1 cup shredded coconut
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1 cup chopped pecans
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1 tub (8 oz) whipped topping (Cool Whip)
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1/2 cup chocolate chips (melted for drizzle)
Instructions
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Bake the cake: Prepare and bake chocolate cake in a 9×13-inch pan according to box directions. Let it cool slightly.
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Poke holes: Use the handle of a wooden spoon to poke holes all over the cake.
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Fill the cake: Pour sweetened condensed milk and caramel sauce evenly over the cake, allowing it to soak into the holes.
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Add toppings: Sprinkle shredded coconut and chopped pecans over the top.
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Spread whipped topping: Cover the entire cake with a layer of whipped topping.
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Drizzle chocolate: Melt the chocolate chips and drizzle over the whipped topping.
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Notes
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You can toast the coconut and pecans for extra flavor and crunch.
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Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American