German Chocolate Poke Cake 

Indulge in the rich flavors of this German Chocolate Poke Cake a delightful twist on the classic dessert. This moist chocolate cake is infused with sweetened condensed milk and caramel sauce, topped with a luscious coconut-pecan frosting, and finished with a smooth chocolate ganache. It's a crowd-pleasing treat that's perfect for any occasion.

Ingredients (Serves 12)

For the Cake:

• 1 box (15.25 oz) German chocolate cake mix

• Ingredients required by the cake mix (typically eggs, water, and oil)

For the Filling:

• 1 can (14 oz) sweetened condensed milk

• 1 cup caramel sauce

For the Frosting:

• 1 can (12 oz) coconut-pecan frosting

• ½ cup chopped pecans

• ¼ cup mini chocolate chips

For the Ganache:

• ½ cup heavy cream

• ½ cup semisweet chocolate chips

Directions

1. Prepare and Bake the Cake:

   • Preheat your oven to 350°F (175°C).

   • Grease a 9×13-inch baking dish.

   • Prepare the cake mix according to the package instructions, typically combining the mix with eggs, water, and oil.

   • Pour the batter into the prepared baking dish and bake as directed on the package, usually for 30–38 minutes, or until a toothpick inserted into the center comes out clean.

2. Poke the Cake:

   • Allow the cake to cool for about 10 minutes.

   • Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.

3. Prepare the Filling:

   • In a bowl, combine the sweetened condensed milk and caramel sauce.

   • Slowly pour the mixture over the warm cake, ensuring it seeps into the holes.

   • Let the cake cool completely.

4. Make the Ganache:

   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

   • Remove from heat and add the semisweet chocolate chips.

   • Let sit for a few minutes, then stir until smooth.

   • Allow the ganache to cool slightly before drizzling it over the cooled cake.

5. Prepare the Frosting:

   • Spread the coconut-pecan frosting evenly over the top of the cake.

   • Sprinkle the chopped pecans and mini chocolate chips over the frosting.

6. Chill and Serve:

   • Refrigerate the cake for at least 2 hours to allow the flavors to meld.

   • Slice into squares and serve chilled.

Nutritional Information (Per Serving)

• Calories: Approximately 550 kcal

• Carbohydrates: 62 g

• Protein: 8 g

• Total Fat: 32 g

  • Saturated Fat: 13 g

• Cholesterol: 107 mg

• Sodium: 300 mg

• Potassium: 348 mg

• Fiber: 2 g

• Sugar: 52 g

• Vitamin A: 462 IU

• Vitamin C: 1 mg

• Calcium: 190 mg

• Iron: 2 mg