𝑮𝒆𝒓𝒎𝒂𝒏 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑷𝒐𝒌𝒆 𝑪𝒂𝒌𝒆

 Ingredients:

For the Cake:

– 1 box chocolate cake mix (plus ingredients needed for the mix)

– 1 (14 oz) can sweetened condensed milk

– 1 cup caramel sauce

For the Topping:

– 1 cup shredded coconut, toasted

– 1 cup chopped pecans

– 1 (8 oz) container whipped topping (or whipped cream)

– 1/2 cup chocolate syrup (optional)

Directions:

1. Prepare the chocolate cake according to package instructions, baking it in a 9×13-inch pan. Allow the cake to cool for about 5 minutes after baking.

2. Using the handle of a wooden spoon, poke holes all over the cake. Pour the sweetened condensed milk over the cake, allowing it to soak into the holes, followed by the caramel sauce.

3. Sprinkle half of the toasted coconut and chopped pecans over the cake, letting them settle into the holes as well.

4. Spread the whipped topping evenly over the top of the cake, and then sprinkle the remaining coconut and pecans on top.

5. Drizzle with chocolate syrup if desired. Refrigerate for at least 2 hours before serving for best flavor and texture.

Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: Approx. 2 hours 45 minutes (including chilling) | Kcal: 350 kcal | Servings: 12

Note About The Recipe:

This German Chocolate Poke Cake combines a moist chocolate cake with a delicious caramel-coconut filling, topped with whipped cream and crunchy pecans. It’s an easy-to-make dessert that’s perfect for gatherings and always a crowd favorite!