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If you’re searching for a dessert that perfectly embodies indulgence and nostalgia, look no further than German Chocolate Poke Cake. This delightful treat is a modern twist on the classic German chocolate cake, featuring a rich chocolate base, decadent fillings, and a luscious topping that is sure to impress. The appeal of this cake lies not only in its taste but also in its irresistible texture—a moist cake punctured with sweet fillings that create a symphony of flavors in every bite.

German Chocolate Poke Cake

Indulge in the deliciousness of German Chocolate Poke Cake, a modern twist on the classic dessert! With a moist chocolate base filled with sweetened condensed milk and topped with coconut and pecans, this cake delivers a burst of flavor in every slice. Perfect for gatherings, it's easy to make and sure to impress! Try this recipe and discover why it's a beloved favorite! #GermanChocolateCake #PokeCake #DessertLovers #BakingJoy #ChocolateDesserts #HomemadeTreats
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Ingredients
  

1 box (15.25 oz) German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1 can (14 oz) sweetened condensed milk

1 cup flaked coconut

1 cup chopped pecans

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup chocolate sauce (store-bought or homemade)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Prepare the Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.

      Bake the Cake: Pour the cake batter into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes.

        Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake, about 1 inch apart.

          Make the Filling: In a medium bowl, combine the sweetened condensed milk, flaked coconut, and chopped pecans. Mix until well combined.

            Add the Filling: Pour the coconut-pecan mixture evenly over the poked cake, ensuring it seeps into the holes.

              Cool the Cake: Allow the cake to cool completely on a wire rack.

                Prepare the Whipped Topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until you achieve stiff peaks.

                  Frost the Cake: Once the cake is cool, spread the whipped cream topping evenly over the top of the cake.

                    Drizzle with Chocolate Sauce: Drizzle chocolate sauce over the whipped topping for an extra layer of indulgence.

                      Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy every delicious bite!

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12