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German Chocolate Poke Cake

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A moist chocolate cake soaked with sweet coconut-pecan caramel sauce, creating an irresistible dessert that’s rich and decadent.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix + required ingredients (eggs, oil, water)
  • 14 oz can sweetened condensed milk
  • 12 oz jar caramel ice cream topping
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 8 oz container whipped topping, thawed

Instructions

1. Prepare the Crust:

  1. Prepare chocolate cake according to package directions in a 9×13 inch pan. Let cool for 15 minutes.
  2. Use the handle of a wooden spoon to poke holes all over the cake. Pour sweetened condensed milk evenly over the cake, followed by caramel topping.
  3. Sprinkle coconut and pecans over the top, gently pressing into the holes. Refrigerate for at least 2 hours.
  4. Spread whipped topping over the chilled cake before serving. Keep refrigerated until ready to serve.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/german-chocolate-poke-cake-2/

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