Indulge in the rich flavors of the classic German chocolate cake, transformed into a moist and decadent poke cake! This delightful dessert features layers of chocolate goodness, soaked with a sweet coconut-pecan frosting that seeps deep into the cake, enhancing every bite. Perfect for parties, celebrations, or simply to satisfy your sweet tooth, this cake is sure to impress your friends and family. Serve it chilled for a refreshing treat!
Ingredients:
For the Cake:
- 1 box (15.25 oz) German chocolate cake mix
- 1 cup buttermilk (or regular milk)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Poke Filling:
- 1 cup sweetened condensed milk
- 1/2 cup chocolate syrup (or fudge sauce)
For the Coconut-Pecan Frosting:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 egg yolks, beaten
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the German chocolate cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Pour the batter into a greased 9×13 inch baking pan and bake according to package instructions, usually about 30-35 minutes. A toothpick inserted in the center should come out clean.
- Poke the Cake:
- Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes. Then, using the handle of a wooden spoon or a skewer, poke holes all over the top of the cake.
- In a bowl, mix the sweetened condensed milk and chocolate syrup together. Slowly pour the mixture over the warm cake, making sure to fill the holes. Allow the cake to cool completely.
- Make the Coconut-Pecan Frosting:
- In a medium saucepan, melt the butter over medium heat. Stir in the sugar, evaporated milk, and beaten egg yolks. Cook while stirring constantly until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the vanilla extract, coconut, and pecans. Let it cool for a few minutes.
- Assemble the Cake:
- Spread the coconut-pecan frosting over the top of the cooled poke cake.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.
- Serve:
- Cut into squares and garnish with extra pecans or chocolate drizzle if desired. Enjoy!
Nutrition Information (per serving, 1/12 of the cake):
- Calories: 370
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 310mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 6g
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