why make this recipe
German Chocolate Poke Cake is a delightful dessert that brings together the rich flavors of chocolate, coconut, and pecans. This recipe is perfect for celebrations, family gatherings, or simply as a sweet treat to enjoy at home. It’s easy to make and offers a unique twist to the traditional German chocolate cake by soaking the cake with a delicious mix of sweetened condensed milk and chocolate syrup. The result is a moist and flavorful cake that everyone will love!
how to make German Chocolate Poke Cake
Ingredients:
- 1 box (15.25 oz) German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup chocolate syrup
- 1 1/2 cups whipped topping
- 1 cup coconut
- 1 cup pecans
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the cake mix, water, and vegetable oil. Beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 15 minutes.
- Poke holes in the top of the cake using a fork.
- Pour the sweetened condensed milk and chocolate syrup over the top, allowing it to soak into the holes.
- Refrigerate the cake for at least 2 hours.
- Before serving, spread whipped topping over the cake and sprinkle with coconut and pecans.
how to serve German Chocolate Poke Cake
Serve your German Chocolate Poke Cake chilled for a refreshing dessert. Cut it into squares and enjoy with a scoop of ice cream or simply on its own. The layers of flavors and textures will make it a hit at any gathering.
how to store German Chocolate Poke Cake
Store any leftover German Chocolate Poke Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. The flavors will continue to develop, making each bite even more delicious over time.
tips to make German Chocolate Poke Cake
- Be sure to let the cake cool completely after baking before poking holes in it.
- You can adjust the amount of coconut and pecans based on your preference.
- For an extra chocolatey flavor, use chocolate syrup in the whipped topping.
- If you prefer a little crunch, toast the pecans before sprinkling them on the cake.
variation
For a twist, you can substitute the pecans with walnuts or use a different flavored cake mix, like chocolate or vanilla. You can also add a layer of sliced bananas or strawberries before adding the whipped topping for a fruity addition.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day ahead of time. Just be sure to keep it stored in the refrigerator until you are ready to serve.
Q: Can I freeze the German Chocolate Poke Cake?
A: Yes, you can freeze the cake before adding the whipped topping. Wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to 3 months.
Q: Can I use homemade chocolate syrup instead of store-bought?
A: Absolutely! Homemade chocolate syrup will add a personal touch and can enhance the flavors of the cake.
German Chocolate Poke Cake
Ingredients
Cake Ingredients
- 1 box 15.25 oz German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
Soaking Mixture
- 1 can 14 oz sweetened condensed milk
- 1 cup chocolate syrup
Topping
- 1 1/2 cups whipped topping
- 1 cup coconut
- 1 cup pecans Toast for extra crunch if desired
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the cake mix, water, and vegetable oil. Beat on medium speed for 2 minutes.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 15 minutes.
Soaking
- Poke holes in the top of the cake using a fork.
- Pour the sweetened condensed milk and chocolate syrup over the top, allowing it to soak into the holes.
- Refrigerate the cake for at least 2 hours.
Topping
- Before serving, spread whipped topping over the cake and sprinkle with coconut and pecans.
