Mouthwatering German Chocolate Poke Cake
This decadent German Chocolate Poke Cake is a rich, moist chocolate cake filled with creamy chocolate pudding, topped with a luscious coconut-pecan frosting. It’s an easy and irresistible dessert that combines all the flavors of a classic German chocolate cake in a simple, crowd-pleasing treat. Perfect for birthdays, celebrations, or anytime you want to indulge in something truly delicious!
Ingredients:
• For the Chocolate Cake:
o 1 box of chocolate cake mix (plus ingredients listed on the box)
o 1 box (3.4 oz) instant chocolate pudding mix
o 2 cups whole milk
• For the Coconut-Pecan Frosting:
o 1 cup evaporated milk
o 1 cup granulated sugar
o 3 large egg yolks
o 1/2 cup unsalted butter
o 1 tsp vanilla extract
o 1 1/4 cups sweetened shredded coconut
o 1 cup chopped pecans
• For the Chocolate Ganache Drizzle (optional):
o 1/2 cup semi-sweet chocolate chips
o 1/4 cup heavy cream
Directions:
1. Bake the Chocolate Cake:
o Prepare the chocolate cake mix according to the package instructions. Bake in a 9×13-inch pan as directed. Once baked, remove from the oven and allow to cool for 10 minutes.
2. Make the Pudding Filling:
o While the cake is cooling, whisk together the instant chocolate pudding mix and whole milk in a medium bowl until smooth and slightly thickened.
3. Create the Poke Cake:
o Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake, spacing them about 1 inch apart.
o Pour the prepared chocolate pudding over the cake, spreading it evenly with a spatula to ensure the pudding seeps into the holes. Refrigerate for 1-2 hours, or until the pudding sets.
4. Prepare the Coconut-Pecan Frosting:
o In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10-12 minutes.
o Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool for 10 minutes before spreading it over the top of the chilled cake.
5. Optional: Make the Chocolate Ganache Drizzle:
o In a microwave-safe bowl, heat the heavy cream until it just begins to simmer (do not boil). Pour over the semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
6. Top and Serve:
o Drizzle the cooled chocolate ganache over the coconut-pecan frosting for an extra layer of decadence.
o Slice and serve this mouthwatering German Chocolate Poke Cake. Enjoy the rich flavors of chocolate, coconut, and pecan in every bite!
Prep Time: 20 mins | Cooking Time: 30 mins | Chill Time: 1-2 hours | Total Time: 2 hrs 50 mins | Servings: 12 | Calories: 420 kcal per serving
