Introduction
If you’re looking for a dessert that combines rich chocolate flavors with a luscious caramel filling, then look no further than the Mouthwatering German Chocolate Poke Cake. This delightful cake is moist, sweet, and has an irresistible combination of textures thanks to the creamy filling and crunchy toppings. Perfect for any occasion, this poke cake is sure to impress your family and friends!
Detailed Ingredients with measures
For the Cake:
1 box of German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
For the Filling:
1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel topping
For the Topping:
1 cup chopped pecans
1 cup sweetened shredded coconut
1 can (12 ounces) evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cooking Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings
This German Chocolate Poke Cake is not just a treat for the eyes but also a heavenly indulgence for the taste buds. Once you try a slice, you’ll understand why it’s a favorite among dessert lovers! The perfect blend of sweetness, nuttiness, and chocolate makes this cake a must-try for any dessert enthusiast. Enjoy baking and, more importantly, savoring every delicious bite!
Detailed Directions and Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
Mix the Cake Batter
In a large bowl, combine the box of German chocolate cake mix, 1 1/3 cups water, 1/2 cup vegetable oil, and 3 large eggs. Beat the mixture on medium speed for about 2 minutes until well blended.
Bake the Cake
Pour the prepared batter into the greased baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, allow the cake to cool in the pan for 10 minutes.
Poke the Cake
Using the handle of a wooden spoon, poke holes all over the surface of the cake. This step will allow the filling to seep in.
Make the Filling
In a medium bowl, combine 1 can (14 ounces) of sweetened condensed milk and 1 jar (12 ounces) of caramel topping. Stir until well mixed.
Apply the Filling
Pour the sweetened condensed milk and caramel mixture evenly over the top of the cake, ensuring it fills the holes you made earlier.
Prepare the Topping
In a medium saucepan over medium heat, combine 1 can (12 ounces) of evaporated milk, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup unsalted butter, and 3 lightly beaten egg yolks. Cook while stirring constantly until the mixture thickens and turns golden brown, approximately 10-12 minutes.
Add Flavor and Texture
Once the mixture has thickened, remove it from heat. Stir in 1 teaspoon of vanilla extract, 1 cup chopped pecans, and 1 cup sweetened shredded coconut.
Spread the Topping
Evenly spread the topping mixture over the cake, covering it completely.
Add the Chocolate Chips
Sprinkle 1 1/2 cups of semi-sweet chocolate chips evenly over the top of the cake while it is still warm. Allow the chocolate to melt slightly, then spread it out evenly across the cake.
Cool the Cake Completely
Let the cake cool completely before serving, allowing all flavors to meld together.
Notes
Serving Size
This recipe serves approximately 12 people.
Nutritional Information
Each serving is about 480 calories.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to substitute the pecans with walnuts or omit the nuts entirely for a nut-free version.
Cook techniques
Mixing the Batter
To achieve a smooth and even batter, combine the ingredients thoroughly using a mixer on medium speed for about 2 minutes. This helps to incorporate air, resulting in a lighter cake.
Baking the Cake
Ensure your oven is preheated to 350°F (175°C) before placing the cake in. Bake until a toothpick inserted in the center comes out clean, which typically takes about 25-30 minutes.
Poking Holes in the Cake
Once the cake has cooled for 10 minutes, use the handle of a wooden spoon to poke holes all over the surface. This allows the filling to seep into the cake, enhancing flavor and moisture.
Making the Filling
Combine sweetened condensed milk and caramel topping in a bowl. Pour this mixture over the cake, ensuring it fills all the holes for maximum flavor infusion.
Cooking the Topping
On medium heat, combine evaporated milk, sugars, butter, and egg yolks. Stir constantly until thickened and golden brown. This creates a rich, creamy topping that adds depth to the cake.
Adding the Chocolate
After spreading the topping, sprinkle chocolate chips evenly while the cake is still warm. This allows the chips to melt slightly, making it easier to spread and integrate into the topping.
FAQ
Can I use a different type of cake mix?
Yes, you can substitute with other chocolate cake mixes, but it may change the flavor profile of the cake.
How do I store leftover German Chocolate Poke Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored in the refrigerator. This allows the flavors to meld even more.
Is there a way to make it gluten-free?
Yes, replace the regular German chocolate cake mix with a gluten-free cake mix, and ensure all other ingredients are gluten-free.
What can I substitute for pecans?
You can replace pecans with walnuts or omit the nuts entirely if preferred.
Conclusion
The Mouthwatering German Chocolate Poke Cake is an indulgent dessert that perfectly balances rich chocolate flavor with sweet caramel and coconut accents. Its moist texture and delightful layers make it a crowd-pleaser for any occasion. With its easy preparation and stunning presentation, this cake is sure to become a cherished recipe in your collection.
Chocolate Hazelnut Poke Cake
Combine a rich chocolate hazelnut cake mix with a chocolate-hazelnut filling, topped with a creamy hazelnut frosting and chopped hazelnuts for a nutty twist.
Salted Caramel Vanilla Poke Cake
Use a vanilla cake mix and fill it with a mix of salted caramel sauce and sweetened condensed milk, topped with whipped cream and a sprinkle of sea salt.
Red Velvet Poke Cake
Opt for a red velvet cake mix and poke it with cream cheese frosting combined with sweetened condensed milk, topped with a fluffy whipped cream cheese frosting.
Lemon Raspberry Poke Cake
Utilize a lemon cake mix, filling it with a mixture of fresh raspberries and lemon curd, then top it with whipped cream and lemon zest for a refreshing dessert.
Peanut Butter Chocolate Poke Cake
Choose a chocolate cake mix, filled with a creamy peanut butter mixture and topped with crushed peanuts and a drizzling of chocolate ganache for a decadent treat.
