Easy GERMAN CHOCOLATE POKE CAKE
Made easy with box cake mix. Made this bakery style. Try the delicious coconut pecan frosting I frosted the cake with.
Ingredients
- 1 box German Chocolate Cake mix (plus ingredients on back of box) water, oil & eggs
- 1 (14oz) can sweetened condensed milk
- 12 oz caramel sauce
Frosting
- 1/2 cup butter
- 1 1/3 cup brown sugar, packed
- 1 cup sweetened coconut flakes
- 1 cup pecans, chopped
- 1/4 cup milk
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Spray a 9 x 13 baking pan with non-stick cooking spray. Preheat oven to 350 degrees.
- In a large mixing bowl beat cake mix, oil, water, and eggs together for 2 minutes until fluffy.OPT NOTE: for a delicious bakery style cake, switch out milk for the water, melted butter for the oil, and 4 eggs instead of the 3 eggs.
- Pour mixture into prepared pan and smooth evenly. Bake per directions on back of cake mix box for a 9 x 13 baking pan. Check cake with a toothpick in center of cake for doneness.
- Cool cake for 5 minutes. Poke holes all over the cake spacing them out about 1 inch. I use a large straw.
- In a medium bowl whisk together sweetened condensed milk and caramel sauce. Pour this mixture all over cake aiming for the holes. Spread out any excess mixture over top of cake. Place in refrigerator for 1 hour or until cooled completely.
- In the mean time let's make the frosting.
- In a medium sauce pan melt butter over medium heat.
- Stir in brown sugar, coconut, pecans, milk, vanilla, and salt. Bring to a boil while stirring continually. Remove from heat. Place in refrigerator to cool & thicken.
- Frost cooled cake with cooled frosting.