Irresistible German Chocolate Poke Cake

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Irresistible German Chocolate Poke Cake

A moist chocolate cake loaded with gooey coconut-pecan goodness and drizzled with chocolate in every bite.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy

Servings: servings

Calories: 350kcal

Equipment

9x13 inch Pan
Saucepan
Wooden Spoon

Ingredients

Cake Ingredients

1 box German chocolate cake mix Follow package instructions for preparation.

Frosting Ingredients

1 can coconut-pecan frosting
1 cup chocolate chips Use semi-sweet or your preferred type.
2 cups milk Warm before pouring over the cake.
1/2 cup whipped cream For topping.

Instructions

Prepare the Cake: Make the German chocolate cake according to the instructions on the box, using a 9x13-inch pan for the perfect base. Once the cake comes out of the oven, let it cool for 10-15 minutes so it’s still warm but not too hot.
Poke the Cake: Using the handle end of a wooden spoon, poke holes all over the cake. Space them about an inch apart for best results.
Pour in the Goodness: In a saucepan over medium heat, gently warm the milk (but don’t let it boil!). Pour the warm milk evenly over the poked cake, allowing it to soak into the holes.
Add the Frosting: Scoop spoonfuls of coconut-pecan frosting over the cake and gently spread it out, letting it fill the crevices.
Chocolate Chip Sprinkle: While the cake is still warm, sprinkle the chocolate chips across the top so they get nice and melty.
Finish with Whipped Cream: Once the cake is cooled completely, spread (or pipe) the whipped cream on top for a light, fluffy finish.
Chill and Serve: For best results, refrigerate the cake for 1-2 hours before serving, allowing the flavors to mingle and the texture to set.

Notes

This cake is delicious on its own, but you can amp up your dessert experience by serving it with a scoop of vanilla ice cream or a dollop of extra whipped cream.

Nutrition