German Chocolate Poke Cake

Description:

German Chocolate Poke Cake is a decadent twist on the classic German Chocolate Cake. This moist chocolate cake is filled with gooey caramel sauce and topped with a rich coconut-pecan frosting and whipped topping. The poke cake method ensures every bite is infused with sweet and creamy flavors, making it a crowd-pleaser for parties and special occasions.

Origin:

Despite its name, German Chocolate Cake is an American creation, named after Samuel German, the inventor of the dark baking chocolate used in the original recipe. The poke cake variation adds extra indulgence by incorporating caramel or sweetened milk into the cake.

Ingredients (Serves 12):

For the Cake:

• Chocolate cake mix: 1 box (or homemade equivalent)
• Eggs: As required by the cake mix
• Water: As required by the cake mix
• Oil: As required by the cake mix

For the Filling:

• Sweetened condensed milk: 1 can (14 oz)
• Caramel sauce: 1 cup

For the Topping:

• Coconut-pecan frosting: 1 can (16 oz)
• Whipped topping: 1 container (8 oz), thawed
• Shredded coconut: ½ cup, toasted
• Chopped pecans: ½ cup, toasted
• Chocolate shavings or drizzle: Optional, for garnish

Instructions:

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
2. Prepare the chocolate cake batter according to the package instructions and pour it into the prepared dish.
3. Bake as directed, usually 25–30 minutes, until a toothpick inserted in the center comes out clean.

Step 2: Poke the Cake

1. Allow the cake to cool for 10 minutes.
2. Using the handle of a wooden spoon, poke holes evenly across the cake, about 1 inch apart.

Step 3: Add the Filling

1. In a bowl, combine sweetened condensed milk and caramel sauce.
2. Pour the mixture over the cake, ensuring it seeps into the holes.
3. Let the cake cool completely to absorb the filling.

Step 4: Frost and Decorate

1. Spread the coconut-pecan frosting evenly over the cooled cake.
2. Top with whipped topping, spreading it smoothly.
3. Sprinkle toasted coconut and pecans over the top.
4. Add chocolate shavings or drizzle for extra garnish, if desired.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 2 hours or overnight for the best flavor.
2. Slice and serve chilled.

Tips for Success:

• Poke Deeply: Ensure the holes are deep enough for the filling to penetrate the cake thoroughly.
• Homemade Option: Make your own coconut-pecan frosting if desired for a richer flavor.
• Toast Garnishes: Toasting the coconut and pecans enhances their flavor and adds a lovely crunch.

Recommendations:

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Serving Suggestion: Pair with a scoop of vanilla ice cream or a drizzle of extra caramel sauce for a luxe experience.
• Make Ahead: This cake is perfect for making a day in advance, as the flavors improve with time.

Nutrition (Per Serving):

• Calories: ~420
• Protein: 4 g
• Fat: 22 g
• Carbohydrates: 55 g
• Sugar: 40 g
• Fiber: 2 g
• Sodium: 220 mg

This German Chocolate Poke Cake is a rich and indulgent dessert that’s perfect for any celebration or gathering. With its layers of flavor and gooey texture, it’s sure to become a favorite!