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German Chocolate Poke Cake

German Chocolate Poke Cake takes the classic German chocolate cake flavors to a whole new level! This rich, moist cake is infused with sweetened condensed milk and caramel for extra indulgence.
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Ingredients Method

Ingredients
  

  • 1 box German chocolate cake mix plus ingredients required on the package
  • 1 can 14 oz sweetened condensed milk
  • 1 cup caramel sauce
  • 1 tub 8 oz whipped topping, thawed
  • 1 cup coconut-pecan frosting
  • ½ cup shredded coconut toasted (optional)
  • ½ cup chopped pecans toasted

Method
 

  1. Bake the Cake
  2. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly.
  3. Mix and bake the German chocolate cake according to the package instructions.
  4. Remove the cake from the oven and allow it to cool for 10 minutes.
  5. Poke the Cake
  6. Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart.
  7. Pour the sweetened condensed milk evenly over the top, allowing it to seep into the holes.
  8. Drizzle caramel sauce over the cake, making sure it fills the holes.
  9. Chill the Cake
  10. Cover the cake and refrigerate it for at least 2 hours to allow the flavors to meld.
  11. Add the Toppings
  12. Spread the coconut-pecan frosting in a thin layer over the chilled cake.
  13. Gently spread the whipped topping over the frosting layer.
  14. Garnish
  15. Sprinkle the top with toasted shredded coconut and chopped pecans for added texture and flavor.
  16. Serve
  17. Slice the cake into squares and serve chilled or at room temperature.