Description
This delicious German Chocolate Poke Cake is a moist chocolate cake filled with a luscious sweetened condensed milk and hot fudge sauce mixture, topped with creamy coconut pecan frosting, chopped pecans, and mini chocolate chips. Perfect for dessert lovers who enjoy a rich and indulgent treat.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (German Chocolate, dark chocolate, milk chocolate, or Devil’s Food)
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Filling
- 1 (14 ounce) can sweetened condensed milk
- 1 (11.75 ounce) jar hot fudge topping
Topping
- 1 tub coconut pecan frosting
- 1 cup chopped pecans
- ¼ cup mini chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350° F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray that contains flour to prevent sticking.
- Mix cake batter: In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use a hand mixer or stand mixer on medium speed for 2 minutes to blend the ingredients thoroughly.
- Bake the cake: Pour the prepared batter into the greased baking dish and place it on the middle oven rack. Bake for 38 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely before proceeding to the next step.
- Poke holes: Using the end of a spoon or a similar utensil, poke holes all over the surface of the cooled cake to allow the filling to seep in.
- Prepare chocolate filling: In a bowl, mix together the sweetened condensed milk and hot fudge topping with a spoon or whisk until the mixture is smooth and combined.
- Add filling to cake: Pour the chocolate sauce evenly over the cake, making sure it fills the holes completely. Use a spatula or spoon to spread the sauce around so it soaks in as much as possible.
- Frost the cake: Evenly spread the coconut pecan frosting over the top of the cake, covering all the chocolate sauce.
- Add toppings and serve: Sprinkle the chopped pecans and mini chocolate chips evenly over the frosted cake. Slice into pieces and serve.
Notes
- You can substitute the cake mix with your favorite chocolate cake brand or flavor to suit your preference.
- Ensure the cake is completely cooled before poking holes to prevent the cake from breaking apart.
- The coconut pecan frosting can be homemade or store-bought based on convenience.
- For added texture, toast the chopped pecans lightly before adding them on top.
- Store any leftover cake covered in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
