Hello dear readers! Are you ready to embark on a delightful culinary adventure? Today, I am excited to share with you a recipe that will surely become a favorite in your household – the German Chocolate Poke Cake. Let’s dive in!
Introduction
The German Chocolate Poke Cake is a rich, decadent dessert that holds a special place in many hearts. Originating from the United States and named after a type of chocolate developed by Samuel German, this cake is a staple in celebrations and gatherings. Its unique feature lies in the luscious fillings that seep into the cake, making every bite a burst of flavor.
On a personal note, this cake reminds me of my grandmother’s baking sessions during holidays, filling the house with its irresistible aroma. It’s not just a cake; it’s a piece of heritage and love.
Ingredients
To prepare this comforting recipe, you’ll need:
- 1 box of German chocolate cake mix (plus ingredients needed for the mix)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chocolate chips
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup chocolate frosting
- 1/2 cup caramel frosting
Optional substitutions:
- For a nut-free version, you can omit the pecans and add more shredded coconut.
- For a dairy-free alternative, use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips.
How to Make German Chocolate Poke Cake
Follow these steps to create your own delicious German Chocolate Poke Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
- Once the cake is done, remove it from the oven and let it cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce.
- Sprinkle chocolate chips, shredded coconut, and chopped pecans evenly over the cake.
- Heat the chocolate frosting and caramel frosting slightly in the microwave until they are pourable. Drizzle them over the cake.
- Let the cake sit for at least 30 minutes to allow the flavors to meld together.
Helpful Tips
- When poking holes in the cake, make sure they are deep enough for the fillings to seep in but not all the way to the bottom.
- For an extra moist cake, cover and refrigerate it for a few hours or overnight before serving.
Cooking Tips
- Use a microwave-safe bowl for heating the frostings to avoid any mishaps.
- If you prefer a stronger coconut flavor, lightly toast the shredded coconut before sprinkling it on the cake.
Serving Suggestions
- Serve the German Chocolate Poke Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- A cup of hot coffee or a glass of cold milk pairs perfectly with this decadent dessert.
3 Frequently Asked Questions (FAQs)
Q1: Can I use homemade cake mix instead of a boxed one? A: Absolutely! A homemade German chocolate cake mix will work just as well and might even enhance the flavors.
Q2: What can I use instead of caramel sauce? A: Butterscotch sauce or a thick maple syrup can be great alternatives to caramel sauce.
Q3: My cake turned out too dry. What went wrong? A: Ensure that you do not overbake the cake and that the poked holes are adequately filled with the condensed milk and caramel sauce for moisture.
Nutritional Information
Nutritional Information (per serving)
- Calories: 400 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 9g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 300mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 38g
- Vitamin A: 300 IU
- Vitamin C: 0mg
- Calcium: 100mg
- Iron: 1.5mg
This cake is indulgent and packed with flavor, offering a satisfying treat for your sweet tooth.
Storage and Leftovers
Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, making it even more delicious over time.
Reheat: If you prefer a warm slice, microwave individual servings for about 15-20 seconds.
For leftover creativity, crumble the cake and layer it with whipped cream and fresh fruits in a trifle dish for a quick and impressive dessert.
Related Recipes
Conclusion
I hope you enjoy making and savoring this German Chocolate Poke Cake as much as I do. It’s a delightful treat that brings joy to any occasion. Feel free to share your experiences and variations in the comments. Happy baking!
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German Chocolate Poke Cake Recipe – Decadent Dessert
Description
The German Chocolate Poke Cake is a rich, decadent dessert that holds a special place in many hearts. Originating from the United States and named after a type of chocolate developed by Samuel German, this cake is a staple in celebrations and gatherings. Its unique feature lies in the luscious fillings that seep into the cake, making every bite a burst of flavor.
On a personal note, this cake reminds me of my grandmother’s baking sessions during holidays, filling the house with its irresistible aroma. It’s not just a cake; it’s a piece of heritage and love.
Ingredients
- 1 box of German chocolate cake mix (plus ingredients needed for the mix)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chocolate chips
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup chocolate frosting
- 1/2 cup caramel frosting
Optional substitutions:
- For a nut-free version, you can omit the pecans and add more shredded coconut.
- For a dairy-free alternative, use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
- Once the cake is done, remove it from the oven and let it cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce.
- Sprinkle chocolate chips, shredded coconut, and chopped pecans evenly over the cake.
- Heat the chocolate frosting and caramel frosting slightly in the microwave until they are pourable. Drizzle them over the cake.
- Let the cake sit for at least 30 minutes to allow the flavors to meld together.
Notes
- When poking holes in the cake, make sure they are deep enough for the fillings to seep in but not all the way to the bottom.
- For an extra moist cake, cover and refrigerate it for a few hours or overnight before serving.
Can I use the Carmel frosting that already has coconut in it? Do I eliminate the 1/2 cup of coconut?
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