Description
Indulgent German chocolate poke cake brings rich cocoa magic to dessert tables with deep chocolate layers soaked in sweet milk. Silky coconut frosting and crunchy pecans crown this irresistible classic that delivers pure comfort in each delectable bite you’ll savor.
Ingredients
Scale
Primary Cake Components:
- 1 box (15.25 ounces / 432 grams) German chocolate cake mix
- Cake mix additional ingredients (typically eggs, oil, water)
- 1 cup plain yogurt
- ½ cup whole milk
- ½ cup vegetable oil
- 1 box (3.4 ounces / 96 grams) chocolate fudge instant pudding mix
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 can (14 ounces / 397 grams) sweetened condensed milk
- ½ cup caramel sauce
Topping Ingredients:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 container (8 ounces / 227 grams) whipped topping, thawed
- Extra caramel sauce for drizzling
Instructions
- Prepare the chocolate cake foundation by mixing the cake mix according to package directions, ensuring a smooth, lump-free batter that will create a rich, moist base.
- Transfer the cake mixture into a generously greased rectangular baking pan, spreading evenly to guarantee uniform baking and consistent texture throughout.
- Bake the cake in a preheated oven until the center springs back when touched and a testing skewer emerges clean, indicating perfect doneness.
- After removing from the oven, let the cake cool slightly but remain warm enough to absorb the upcoming caramel infusion.
- Methodically puncture the cake’s surface with the rounded end of a wooden spoon, creating evenly spaced holes that will become channels for the decadent caramel mixture.
- Whisk together sweetened condensed milk and caramel sauce until thoroughly integrated, creating a luscious liquid that will permeate the cake’s interior.
- Slowly drizzle the caramel mixture across the cake, ensuring it seeps into every strategically placed hole, enhancing moisture and flavor depth.
- Gently spread the coconut-pecan frosting across the cake’s surface, potentially warming it briefly to achieve a more spreadable consistency.
- Generously scatter shredded coconut and chopped pecans over the frosted surface, creating a textural landscape that defines the classic German chocolate profile.
- Optional: Sprinkle chocolate chips for an extra layer of indulgence and visual appeal.
- Refrigerate the cake for a minimum of two hours, allowing flavors to meld and the dessert to set into a cohesive, delectable treat.
- Serve chilled, optionally accompanied by vanilla ice cream or a dollop of fresh whipped cream to elevate the dessert experience.
Notes
- Customize cake mix by replacing water with brewed coffee to intensify chocolate flavor and add depth.
- Ensure even caramel distribution by poking holes thoroughly across entire cake surface, preventing dry patches.
- For gluten-free version, swap traditional cake mix with gluten-free alternative and check ingredient compatibility.
- Make dairy-free by using coconut sweetened condensed milk and vegan caramel sauce, maintaining original recipe’s richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 440
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg