When you consider all the varieties of flavors that can be made into cakes, German Chocolate needs to be at the top of the list. German Chocolate is a perfect combination of chocolate, pecans, coconut and love!
This recipe produces a cake that is super moist, easy to make and really delicious. The common German Chocolate cake is a two or more layer cake that is time consuming and can be difficult to make. This cake is the opposite, a simple one layer, 9×13 cake.
This is a great cake to bring for potlucks, parties, picnics and having just because! Sometimes, those just because treats are simply the best. This German Chocolate Poke Cake is quick, simple and absolutely a Chocolate Lover’s dream!
This recipe is extra special however, a couple of ingredients added to improve the moistness and the flavor is bumped to a whole new level. The filling may surprise you, most poke cakes have a pudding or custard that is poured over, that is not the case with this one. You simply pour a can of Sweetened Condensed milk over the top of this cake.
Could I use a custard or pudding instead of Sweetened Condensed milk?
I would guess you could. Maybe a chocolate custard, or a coconut flavored one would be fantastic.
Do I need to keep this cake refrigerated?
In my opinion, all cakes are better when they are served chilled. However, with the Sweetened condensed milk is always better when kept refrigerated.
How long will this cake remain fresh?
All cakes begin to dry out after 3 or more days. If you keep the cake tightly covered or in an airtight container and in the refrigerator, it should last a day or two longer.
Is it possible to freeze the German Chocolate Poke Cake?
There is likely to be a texture difference once the cake thaws. If it is possible to avoid it, please do so. You could bake the cake and freeze the cake before adding the Sweetened Condensed milk and the frosting. In this case the cake can be frozen for 3 to 4 months.
Ingredients:
Cake:
1 box German Chocolate Cake mix
1 small box Chocolate Fudge instant pudding mix
1 cup Yogurt, plain
4 large eggs
½ cup Whole milk
½ cup Vegetable Oil
¼ tsp Salt
2 tsp Vanilla Extract
Filling:
14 ounce can Sweetened Condensed Milk
Chocolate Ganache:
4 ounces chocolate, chopped
½ cup heavy cream
Frosting:
1 tub Coconut Pecan Frosting
HOW TO MAKE GERMAN CHOCOLATE POKE CAKE:
Step 1. Preheat the oven to 350*
Step 2. Grease a 9×13 cake pan
Step 3. In a large bowl combine the cake mix, eggs, yogurt, pudding, milk, oil, vanilla and salt
Step 4. Beat with an electric mixer until all is combined
Step 5. Pour the cake mix into the prepared cake pan
Step 6. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean
Step 7. Remove from the oven and using the handle of a wooden spoon, poke holes in the top of the cake. Do not poke all the way to the bottom though.
Step 8. Pour the sweetened condensed milk over the top of the cake, make sure the milk goes into the holes that were poked
Step 9. Allow the cake to cool completely
Step 10. While the cake is cooling, add the chopped chocolate to a bowl and pour in the cream
Step 11. Heat the mix for 30 second intervals in the microwave. Stir after each cycle
Step 12. Continue until the chocolate has melted and the mix is blended well
Step 13. Allow the ganache to thicken for 5 to 10 minutes before pouring and spreading over the top of the cake
Step 14. Spread the Coconut Pecan Frosting over the top of the ganache. (it may help to slightly warm the frosting for a few seconds to help pour it evenly over the ganache)
German Chocolate Poke Cake
German Chocolate is a perfect combination of chocolate, pecans, coconut and love! This recipe produces a cake that is super moist, easy to make and really delicious.
Ingredients
Cake:
- 1 box German Chocolate Cake mix
- 1 small box Chocolate Fudge instant pudding mix
- 1 cup Yogurt, plain
- 4 large eggs
- ½ cup Whole milk
- ½ cup Vegetable Oil
- ¼ tsp Salt
- 2 tsp Vanilla Extract
Filling:
- 14 ounce can Sweetened Condensed Milk
Chocolate Ganache:
- 4 ounces chocolate, chopped
- ½ cup heavy cream
Frosting:
- 1 tub Coconut Pecan Frosting
Instructions
1. Preheat the oven to 350*
2. Grease a 9x13 cake pan
3. In a large bowl combine the cake mix, eggs, yogurt, pudding, milk, oil, vanilla and salt
4. Beat with an electric mixer until all is combined
5. Pour the cake mix into the prepared cake pan
6. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean
7. Remove from the oven and using the handle of a wooden spoon, poke holes in the top of the cake. Do not poke all the way to the bottom though.
8. Pour the sweetened condensed milk over the top of the cake, make sure the milk goes into the holes that were poked
9. Allow the cake to cool completely
10. While the cake is cooling, add the chopped chocolate to a bowl and pour in the cream
11. Heat the mix for 30 second intervals in the microwave. Stir after each cycle
12. Continue until the chocolate has melted and the mix is blended well
13. Allow the ganache to thicken for 5 to 10 minutes before pouring and spreading over the top of the cake
14. Spread the Coconut Pecan Frosting over the top of the ganache. (it may help to slightly warm the frosting for a few seconds to help pour it evenly over the ganache).
Notes
Could I use a custard or pudding instead of Sweetened Condensed milk?
I would guess you could. Maybe a chocolate custard, or a coconut flavored one would be fantastic.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 451Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 99mgSodium 230mgCarbohydrates 45gFiber 1gSugar 40gProtein 9g
THANKS FOR PINING!
