Description
This German Chocolate Poke Cake is a rich and indulgent dessert featuring a moist chocolate cake filled with a luscious combination of sweetened condensed milk and hot fudge sauce, topped with creamy coconut pecan frosting, chopped pecans, and mini chocolate chips for added texture and flavor.
Ingredients
Scale
Cake Ingredients
- 1 box chocolate cake mix (German Chocolate, dark chocolate, milk chocolate, or Devil’s Food)
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
Filling and Topping
- 1 (14 ounce) can sweetened condensed milk
- 1 (11.75 ounce) jar hot fudge topping
- 1 tub coconut pecan frosting
- 1 cup chopped pecans
- 1/4 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350° F and spray a 9×13-inch baking dish with nonstick cooking spray that contains flour to ensure the cake doesn’t stick.
- Mix Cake Batter: In a mixing bowl, combine 1 box of chocolate cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 eggs. Use a hand mixer or stand mixer on medium speed for 2 minutes until the batter is smooth.
- Bake Cake: Pour the batter into the prepared baking dish and bake on the middle rack for 38 minutes or until a toothpick inserted comes out clean.
- Cool Cake: Allow the cake to cool completely at room temperature before proceeding to the next step to prevent melting the frosting later.
- Poke Holes: Use the end of a spoon to poke holes all over the surface of the cooled cake, allowing the filling to seep in.
- Mix Filling: In a bowl, mix together 1 can of sweetened condensed milk and 1 jar of hot fudge topping until thoroughly combined.
- Fill the Cake: Pour the chocolate sauce mixture evenly over the cake, making sure it seeps into the holes. Spread gently if necessary to cover the surface fully.
- Frost the Cake: Evenly spread 1 tub of coconut pecan frosting on top of the filled cake using a spatula or knife.
- Add Toppings: Sprinkle 1 cup chopped pecans and 1/4 cup mini chocolate chips evenly over the frosting.
- Serve: Slice the cake into 12 servings and enjoy this decadent dessert.
Notes
- Use nonstick cooking spray containing flour to prevent sticking better than regular spray.
- If desired, substitute the cake mix with a homemade chocolate cake batter for a homemade touch.
- Allow the cake to cool fully before poking holes to avoid breaking apart the cake.
- You can substitute chopped walnuts for pecans if preferred or to accommodate allergies.
- For a richer flavor, chill the cake after frosting before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
