German Chocolate Poke Cake
A delightful dessert combining chocolate, coconut, and pecans, soaked for a moist and flavorful experience.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors develop over time.