The Best German Chocolate Poke Cake
Welcome to the delicious world of German Chocolate Poke Cake! If you’re a fan of rich chocolate, gooey caramel, and coconut pecan frosting, then this recipe is a must-try. Prepare to be amazed by the decadent flavors and textures that come together in this delightful dessert.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this German Chocolate Poke Cake. First and foremost, it’s incredibly easy to make, even for beginner bakers. The cake itself is moist and tender, thanks to the addition of buttermilk and oil. The combination of sweet chocolate, creamy caramel, and nutty coconut pecan frosting is simply irresistible.
This cake is perfect for any occasion, whether you’re looking to impress your guests at a dinner party or simply craving a sweet treat for yourself. It’s also a great option if you’re short on time, as it can be whipped up in just a few simple steps. Plus, it’s a crowd-pleaser that will have everyone coming back for seconds.
Ingredients
To make this mouthwatering German Chocolate Poke Cake, you’ll need the following ingredients:
- 1 box of chocolate cake mix
- 1 cup of buttermilk
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 cup of boiling water
- 1 can (14 ounces) of sweetened condensed milk
- 1 cup of caramel sauce
- 1 container (8 ounces) of whipped topping
- 1 cup of shredded coconut
- 1 cup of chopped pecans
Optional: You can also add a sprinkle of sea salt on top for an extra touch of flavor.
Step-by-Step Instructions
Follow these simple steps to create your own indulgent German Chocolate Poke Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Mix until well combined.
- Add the boiling water to the batter and mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Next, drizzle the caramel sauce over the cake, making sure it fills the holes as well.
- Spread the whipped topping over the cake, covering it completely.
- Sprinkle the shredded coconut and chopped pecans on top of the whipped topping.
- Optional: Sprinkle a pinch of sea salt over the cake for a delightful contrast.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Now, sit back and enjoy a slice of this heavenly German Chocolate Poke Cake!
Expert Tips for Success
Here are some expert tips to ensure your German Chocolate Poke Cake turns out perfectly:
- Make sure to use sweetened condensed milk, as this adds moisture and sweetness to the cake.
- For an extra indulgent twist, you can add a layer of chocolate ganache between the cake and whipped topping.
- Toast the coconut and pecans before sprinkling them on top of the cake for added flavor and crunch.
- Allow the cake to cool completely before adding the whipped topping to prevent it from melting.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to develop and the cake to set.
Variations and Substitutions
If you’re looking to put your own spin on this classic German Chocolate Poke Cake, here are a few ideas:
- Instead of a chocolate cake mix, try using a different flavor, such as red velvet or caramel.
- Swap out the caramel sauce for hot fudge or butterscotch sauce for a different flavor profile.
- If you’re not a fan of coconut, you can omit it from the recipe or replace it with crushed cookies or chopped nuts.
- For a gluten-free version, use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.
Serving Suggestions
This German Chocolate Poke Cake is a showstopper on its own, but you can take it to the next level by serving it with a few accompaniments:
For a touch of elegance, dust each slice with powdered sugar and garnish with a sprig of fresh mint. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast. A hot cup of coffee or a tall glass of cold milk are the perfect beverages to complement this indulgent dessert.
FAQs
Q: Can I make this cake in advance?
A: Absolutely! In fact, this cake tastes even better when prepared a day in advance. Just make sure to cover it tightly with plastic wrap and store it in the refrigerator until ready to serve.
Q: How long will this cake last?
A: When stored in an airtight container in the refrigerator, this German Chocolate Poke Cake will stay fresh for up to 4 days.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Simply wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before serving.
Final Thoughts
Indulge your taste buds with a slice of the Best German Chocolate Poke Cake. This dessert is a true delight for chocolate lovers, combining rich flavors and textures in every bite. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. Give it a try, and let the heavenly combination of chocolate, caramel, coconut, and pecans transport you to dessert heaven!
The Best German Chocolate Poke Cake
Indulge in this decadent German Chocolate Poke Cake featuring rich chocolate cake soaked in sweetened condensed milk and caramel, topped with whipped topping, coconut, and pecans.
Ingredients
- 1 box of chocolate cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup boiling water
- 1 can (14 ounces) sweetened condensed milk
- 1 cup caramel sauce
- 1 container (8 ounces) whipped topping
- 1 cup shredded coconut
- 1 cup chopped pecans
- Sea salt for sprinkling
Directions
-
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In a large mixing bowl, combine cake mix, buttermilk, vegetable oil, and eggs. Mix until well combined.
-
Add the boiling water to the batter and mix until smooth.
-
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool for 5 minutes, then poke holes all over the cake using a wooden spoon handle or skewer.
-
Evenly pour sweetened condensed milk over the cake, allowing it to seep into the holes.
-
Drizzle caramel sauce over the cake, making sure to fill the holes as well.
-
Spread whipped topping over the cake, covering it completely.
-
Sprinkle shredded coconut and chopped pecans on top of the whipped topping.
-
Optionally, sprinkle a pinch of sea salt over the cake.
-
Refrigerate the cake for at least 2 hours before serving.
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Slice and enjoy!
