Description
A rich and indulgent German Chocolate Poke Cake featuring moist chocolate cake with holes filled with a luscious mixture of sweetened condensed milk and hot fudge, topped with creamy coconut pecan frosting, chopped pecans, and mini chocolate chips for added texture and flavor.
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 and Topping
- 1 (14 ounce) can sweetened condensed milk
- 1 (11.75 ounce) jar hot fudge topping
- 1 tub coconut pecan frosting
- 1 cup chopped pecans
- ¼ cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350° F. Spray a 9×13-inch baking dish with nonstick cooking spray with flour to ensure the cake does not stick.
- Mix Batter: In a mixing bowl, combine the chocolate cake mix, 1 cup water, ½ cup vegetable oil, and 3 eggs. Use a hand mixer or stand mixer on medium speed to beat the mixture for 2 minutes until smooth and well combined.
- Bake Cake: Pour the batter evenly into the prepared baking dish. Place it on the middle rack of the oven and bake for about 38 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool completely in the baking dish. Cooling is important for the next step where the filling is added.
- Make Holes: Using the end of a spoon or similar tool, gently poke holes all over the cooled cake to allow the filling to seep in.
- Prepare Filling: In a bowl, mix together the sweetened condensed milk and hot fudge topping until smooth and fully combined.
- Fill Cake: Pour the chocolate sauce mixture evenly over the cake, making sure the sauce seeps into the holes. Use a spatula or spoon to spread the sauce as needed.
- Frost Cake: Evenly spread the coconut pecan frosting over the top of the cake, covering it completely.
- Add Toppings: Sprinkle 1 cup chopped pecans and ¼ cup mini chocolate chips evenly over the frosting for a crunchy, chocolaty finish.
- Serve: Slice the cake into 12 servings and enjoy this decadent dessert.
Notes
- Use any variety of chocolate cake mix based on your preference: German chocolate, dark chocolate, milk chocolate, or Devil’s Food all work well.
- Ensure the cake is completely cooled before poking holes to prevent the cake from crumbling.
- Nonstick spray with flour helps prevent sticking better than plain cooking spray.
- You can substitute chopped walnuts in place of pecans if preferred.
- For a richer cake, consider adding an extra egg or using buttermilk in place of water in the cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
