German Chocolate Poke Cake
Ingredients:
• 1 box German chocolate cake mix
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 1 can (14 oz) sweetened condensed milk
• 1 jar (16 oz) caramel topping
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 container (8 oz) whipped topping, thawed
• 1/2 cup chocolate chips, melted (optional for drizzle)
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. Prepare the German chocolate cake mix according to package instructions using water, eggs, and vegetable oil. Pour the batter into the prepared pan and bake as directed on the box.
3. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
4. Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Repeat with the caramel topping.
5. Sprinkle the shredded coconut and chopped pecans evenly over the top. Let the cake cool completely in the pan.
6. Spread the whipped topping evenly over the cooled cake. For an extra touch, drizzle melted chocolate over the whipped topping.
7. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 40 minutes
Kcal: 420 kcal | Servings: 12 servings
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