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

Scale

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.