German Chocolate Poke Cake
German chocolate poke cake made with chocolate cake, sweet chocolate filling, and classic coconut pecan topping.
Ingredients
- 1 box German chocolate or chocolate cake mix
- Eggs oil, and water (as directed on cake mix)
- 1 can 14 oz sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- Coconut Pecan Topping:
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup evaporated milk
- 2 egg yolks
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare cake according to package directions and bake in a greased 9×13-inch baking dish.
- Let cake cool for 10 minutes.
- Poke holes all over the warm cake using the handle of a wooden spoon.
- Heat sweetened condensed milk and chocolate chips together until smooth.
- Pour the chocolate mixture evenly over the cake, letting it soak into the holes.
- Allow cake to cool completely.
- In a saucepan, combine butter, brown sugar, evaporated milk, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in coconut, pecans, and vanilla extract.
- Spread topping evenly over the cake.
- Refrigerate for at least 2 hours before serving.
Notes
Notes:
Chill overnight for best flavor and texture. Stir topping constantly to prevent curdling.
Chill overnight for best flavor and texture. Stir topping constantly to prevent curdling.