Why You’ll Love This Recipe
I love this poke cake because it starts with a box mix and transforms into something truly special. The warm chocolate sauce seeps into every hole, making the cake moist and indulgent. The layers of frosting and whipped cream add texture and creaminess, making each bite rich and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 box German chocolate cake mix (plus ingredients needed to prepare it)
- 1 can (15 oz) coconut-pecan frosting
- 1 cup semisweet chocolate chips
- 2 cups milk
- 1/2 cup whipped cream
Directions
- I prepare the German chocolate cake according to the package directions and bake it in a 9×13-inch pan. Then I let it cool completely.
- Once the cake is cool, I use a fork or the handle of a wooden spoon to poke holes all over the surface.
- In a saucepan over medium heat, I combine the chocolate chips and milk, stirring continuously until the chocolate is melted and the mixture is smooth.
- I pour the warm chocolate mixture evenly over the cake, making sure it seeps into all the holes.
- I gently spread the coconut-pecan frosting over the top of the cake.
- Finally, I finish it off with a smooth layer of whipped cream.
- I refrigerate the cake for at least 1 hour before serving so the flavors can meld and the cake can set nicely.
Servings and timing
This recipe makes 12 slices. Prep time is 10 minutes, cook time is 30 minutes, and total time is about 1 hour 40 minutes including chilling. Each slice has approximately 360 kcal.
Variations
Sometimes I like to mix chopped pecans or coconut flakes into the whipped cream for added texture. For a richer version, I substitute the milk in the chocolate sauce with half-and-half. A drizzle of caramel sauce on top also adds a great finishing touch.
storage/reheating
I store the cake covered in the refrigerator for up to 4 days. It actually tastes better the next day once the flavors have had more time to soak in. I serve it chilled, but you can let it sit at room temperature for 10 minutes before serving if preferred.
FAQs
Can I use homemade chocolate cake?
Yes, I sometimes use my favorite homemade chocolate cake recipe instead of the box mix. Just bake it in a 9×13-inch pan.
Can I use whipped topping instead of whipped cream?
Absolutely. Whipped topping works well and holds its shape nicely.
How do I know when the chocolate mixture is ready?
It’s ready when the chocolate chips are completely melted and the mixture is smooth and slightly thickened.
Can I freeze the cake?
Yes, I freeze it without the whipped cream topping, then add the cream fresh after thawing.
Is this cake too sweet?
It is sweet, but the richness is balanced by the whipped cream. I sometimes reduce the sugar in the chocolate mixture if I want a lighter touch.
Conclusion
This Irresistible German Chocolate Poke Cake is my favorite way to enjoy a rich, decadent dessert with minimal effort. With layers of chocolate, coconut frosting, and cream, it’s always a crowd-pleaser and perfect for any occasion.
Print
Irresistible German Chocolate Poke Cake
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
This German Chocolate Poke Cake uses boxed mix, rich chocolate sauce, and creamy coconut-pecan frosting for a moist and indulgent treat.
Ingredients
1 box German chocolate cake mix (plus ingredients listed on the box)
1 can (15 oz) coconut-pecan frosting
1 cup semisweet chocolate chips
2 cups milk
1/2 cup whipped cream
Instructions
Prepare and bake the cake according to package directions in a 9×13-inch pan. Let cool completely.
Poke holes all over the cooled cake using the handle of a wooden spoon or fork.
In a saucepan, melt chocolate chips with milk over medium heat, stirring until smooth.
Pour the chocolate sauce evenly over the cake, ensuring it seeps into all holes.
Spread coconut-pecan frosting over the cake.
Top with whipped cream and refrigerate for at least 1 hour before serving.
Notes
Add chopped pecans or shredded coconut to the whipped cream for texture.
Substitute milk with half-and-half for a richer sauce.
Drizzle with caramel sauce for extra decadence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
