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German Chocolate Poke Cake

German Chocolate Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) devil’s food or dark chocolate cake mix
  • 1 cup whole buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 can (5 oz) evaporated milk
  • 2 large egg yolks
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9x13 pan and dust with cocoa powder. Whisk cake mix, buttermilk, oil, eggs, and vanilla until smooth. Pour into pan and bake 22 to 26 minutes, until a toothpick comes out with a few moist crumbs. Cool 10 minutes.
  2. Melt chocolate chips and stir into sweetened condensed milk. Poke holes across the warm cake and slowly pour the mixture over the top. Let it absorb for 10 minutes.
  3. In a saucepan over medium heat, whisk butter, brown sugar, evaporated milk, and egg yolks for 4 to 5 minutes until thickened. Remove from heat and stir in coconut and pecans. Cool 5 minutes.
  4. Spread the topping over the soaked cake. Refrigerate uncovered for at least 2 hours until set.
  5. Cut into 12 squares and serve chilled or after 10 minutes at room temperature.

Notes

The chilling time (at least 2 hours) is important for clean slices and a fudgy texture. It is not included in the prep or cook time above, so plan ahead. Leftovers keep well covered in the fridge for up to 5 days.