Decadent German Chocolate Poke Cake
Ingredients:
1 box German chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 cup shredded sweetened coconut
1 cup chopped pecans
1 tub (8 oz) whipped topping
1/2 cup mini chocolate chips (optional)
Directions:
Preheat your oven according to the cake mix instructions. Prepare the German chocolate cake batter as directed on the box. Bake the cake in a 9×13 inch pan according to package instructions.
Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.
In a bowl, mix the sweetened condensed milk and caramel sauce until well combined. Pour this mixture evenly over the cake, ensuring it seeps into the holes.
Sprinkle the shredded coconut and chopped pecans evenly over the top of the cake.
Spread the whipped topping over the cake, covering the coconut and pecans.
If desired, sprinkle mini chocolate chips on top of the whipped topping.
Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to become fully saturated.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 45 minutes
Kcal: 450 kcal | Servings: 12 servings
