Description
A rich and indulgent German Chocolate Poke Cake featuring moist chocolate cake soaked with a silky chocolate filling, topped with classic coconut-pecan frosting and a fluffy whipped cream layer. Chilled before serving, it's the perfect make-ahead dessert for holidays, parties, or family gatherings.
Ingredients
1 box German chocolate cake mix
1 can coconut-pecan frosting
1 cup chocolate chips
2 cups milk
1/2 cup whipped cream
Instructions
- Prepare and bake the German chocolate cake according to the package directions in a 9×13-inch baking pan.
- Let the cake cool for about 15 minutes, then use a fork or skewer to poke holes evenly across the surface.
- Combine the milk and chocolate chips in a microwave-safe bowl and heat, stirring until the chocolate is completely melted and smooth.
- Slowly pour the warm chocolate mixture over the cake, allowing it to soak into the holes.
- Spread the coconut-pecan frosting evenly over the cake.
- Top with an even layer of whipped cream.
- Refrigerate for at least 2 hours before serving to allow the flavors to develop.
Notes
Drizzle with warm chocolate syrup for extra chocolate flavor.
Top with chopped toasted pecans for added crunch.
Sprinkle toasted shredded coconut over the whipped cream for a classic finish.
Homemade whipped cream can be used instead of store-bought.
Garnish with chocolate shavings for an elegant presentation.
Store covered in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 33 g
- Sodium: 390 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
