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If you're a dessert lover seeking a unique and delicious treat, look no further than the German Chocolate Poke Cake. This delightful dessert has captured the hearts and taste buds of many, combining the rich, chocolatey goodness of traditional German chocolate cake with a fun twist that makes it an instant hit at any gathering. With its moist layers, decadent toppings, and the perfect blend of flavors, this cake is not just a dessert; it's an experience.

German Chocolate Poke Cake

Indulge in the deliciousness of German Chocolate Poke Cake! This moist, rich dessert combines chocolate cake, sweetened condensed milk, coconut, and pecans for a delightful twist on a classic favorite. Perfect for any celebration or a sweet treat at home, this cake is easy to whip up and sure to impress. Check out our step-by-step guide to create this mouthwatering dessert. Bake it, love it, share it! #GermanChocolateCake #PokeCake #DessertRecipe #BakingDelights
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Ingredients
  

1 box German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1 can (14 oz) sweetened condensed milk

1/2 cup coconut flakes (sweetened or unsweetened)

1/2 cup chopped pecans

1 cup heavy whipping cream

4 oz semi-sweet chocolate, melted

1 tsp vanilla extract

1/4 cup powdered sugar

Instructions
 

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until the batter is smooth.

    Bake the Cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.

      Poke the Cake: Once cooled, use the handle of a wooden spoon or a straw to poke holes all over the top of the cake, making sure to get down to the bottom.

        Add the Milk Mixture: In a medium bowl, combine the sweetened condensed milk with half of the melted chocolate (2 oz) and stir until well blended. Pour this mixture over the cake, encouraging it to seep into the holes.

          Prepare the Topping: In another bowl, mix together coconut flakes and chopped pecans. Spread this mixture evenly over the cake, pressing lightly to help it adhere.

            Make the Whipped Topping: In a separate mixing bowl, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Spread the whipped cream over the coconut-pecan layer.

              Final Touch: Drizzle the remaining melted chocolate on top of the whipped cream for an extra bit of fudge.

                Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Cut into squares and enjoy!

                  Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 12 servings