German Chocolate Poke Cake
German Chocolate Poke Cake starts with a soft chocolate cake mix base soaked with sweetened condensed milk and hot fudge, then topped with coconut pecan frosting, pecans, and mini chocolate chips. It is a rich make-ahead party dessert that slices neatly after chilling.
Equipment
- 9x13 baking pan
- Mixing bowl
- Electric mixer
- Wooden spoon handle
- Offset spatula
Ingredients
- 1 box chocolate cake mix German chocolate, dark chocolate, milk chocolate, or Devil's Food
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 14 ounce sweetened condensed milk one can
- 11.75 ounce hot fudge topping warmed until pourable
- 1 tub coconut pecan frosting
- 1 cup chopped pecans
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven according to the cake mix package and grease a 9x13 baking pan.
- Beat the cake mix, water, vegetable oil, and eggs together until smooth and evenly combined.
- Spread the batter in the prepared pan and bake until the center is set and a tester comes out clean.
- Cool the cake for 10 minutes, then poke deep holes across the surface with a wooden spoon handle.
- Pour the sweetened condensed milk slowly over the warm cake, letting it sink into the holes.
- Warm the hot fudge topping until pourable, then spread it over the cake so it fills the holes.
- Cool completely, then spread the coconut pecan frosting evenly over the fudge layer.
- Top with chopped pecans and mini chocolate chips, then refrigerate for at least 2 hours before slicing.
Notes
Storage: Cover the cake tightly and refrigerate for 3 to 4 days for the best texture and freshness.
Freezing: Freeze individual wrapped slices for up to 2 months, then thaw overnight in the refrigerator.
Best Tips: Poke the cake while it is warm and pour slowly so the condensed milk and fudge reach the center of each slice.
Chilling Tips: Chill the finished cake for at least 2 hours before cutting so the topping sets and the slices hold together.
Variations: Try Devil's Food cake mix for deeper chocolate flavor or add toasted coconut for a stronger coconut pecan finish.
Serving Ideas: Serve chilled squares with whipped cream, coffee, milk, or a small scoop of vanilla ice cream.