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A German Chocolate Poke Cake is an easy and decadent chocolate cake soaked with sweet chocolate filling and topped with coconut pecan frosting!A FUN TWIST ON A CLASSIC DESSERTThisGerman Chocolate Poke Caketakes a classic favorite and makes it even more fun, flavorful, and super irresistible! You know I love a good poke cake recipe and this one takes a regular cake mix and frosting and turns it into something just a bit more special! If you have any German chocolate cake lovers in your life, then this is definitely the cake you need to make for them!FREQUENTLY ASKED QUESTIONS:What chocolate cake mix works best? Obviously, this is a German chocolate cake inspired recipe so German Chocolate cake mix makes the most sense but I personally love the flavor of a Devils Food Cake (which I used below). You can use any flavor of chocolate you love like a classic chocolate cake mix, chocolate fudge, dark chocolate, German chocolate, Devils food, or use a Homemade Chocolate Cake Mix. What if I dont like coconut? Well, German Chocolate Cake is known for its texture and flavor with the coconut pecan frosting. If youre looking for a true poke cake with all the German Chocolate goodness, youre going to want to keep the coconut pecan frosting. I dont know of a good substitute. I suppose you could just leave out the coconut pecan frosting and use something else, but it wouldnt be a true German Chocolate Poke Cake- thats what really pulls this recipe together. And honestly, I know of a lot of people who dont like coconut but will eat this cake and love it! Does this poke cake need to be kept refrigerated? Many other poke cakes need to be refrigerated because they have pudding and a Cool Whip or whipped cream topping layer that typically need to be kept cold. However, this cake doesnt need to be kept in the fridge, it can be kept at room temperature. How to store leftover German Chocolate Poke Cake? Cover the baking dish with plastic wrap or aluminum foil. The cake can stay at room temperature for up to 5 days. For longer storage, refrigerate it for up to 2 months once wrapping with plastic wrap and foil. Can you freeze German Chocolate Poke Cake? You can freeze this poke cake for up to 2 months. Just be sure to wrap the cake in plastic wrap and then cover it with aluminum foil. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)box chocolate cake mix obviously you can use German Chocolate cake mix but I use a Devils Food Cake mix I just prefer that flavor so dont come at me in the comments ha! Some boxed cake mixes have gone down to 13.25 ounces this recipe will still work with that. I try to go with brands that are still 15.25 ounces like Walmarts Great Value or Duncan Hines. watervegetable oileggs if you have time, allow the eggs to come to room temperature if you store them in your refrigerator, this will help them mix much easier into the batter.sweetened condensed milk be sure to grab sweetened condensed milk, not a can of evaporated milk. Theyre usually by each other on the shelf and are similar in appearance and size, so theyre easy to confuse. hot fudge topping if you dont want that extra chocolate flavor, you can leave this out and just use the sweetened condensed milk. You could also use a caramel topping.coconut pecan frosting grab a tub from the store aisle, or make some Homemade Coconut Pecan Frosting that Ive made with other cake recipes.chopped pecans and mini chocolate chips I love these as a topping but you can skip it if you prefer. HOW TO MAKE GERMAN CHOCOLATE POKE CAKE:Preheat the oven to 350 F. Spray a 913-inch baking dish with nonstick cooking spray.In a bowl add the cake mix, water, 1/2 cup oil, and eggs. Mix with a hand mixer on medium speed for 2 minutes. Set aside.Sprinkle the pecans and chocolate chips on top.Transfer the batter to the baking dish.Bake for 30-38 minutes or until a toothpick comes out clean. Transfer the cake to a cooling rack for 60 minutes or until completely cooled.With the end of a spoon poke holes in the cake. Set aside.In a bowl add the sweetened condensed milk and chocolate fudge. Mix with a spoon or whisk until combined.Transfer the chocolate sauce to the top of the cake so the sauce drips into the holes. Spread the sauce until most of the sauce goes into the holes.Spread the frosting on top.Cut the poke cake, serve, and enjoy.CRAVING MORE RECIPES?Snickers Poke CakeTurtle Poke CakeOreo Poke CakeBoston Cream Poke CakeReeses Peanut Butter Poke CakeAlmond Joy CakeRed Velvet Poke CakeChocolate Poke CakeGerman Chocolate BrowniesGerman Chocolate MuffinsGerman Chocolate Cheesecake CakeHot Chocolate Poke Cake PrintGerman Chocolate Poke CakeGerman chocolate cake poked with holes then soaked with a sweetened chocolate sauce and a pecan coconut frosting!Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 34 minutes minutesInactive 1 hour hourTotal Time 1 hour hour 44 minutes minutesServings 12Calories 595kcalAuthor Brandie SkibinskiIngredients1 box chocolate cake mix (can use German Chocolate, dark chocolate, milk chocolate or Devil's Food)1 cup water cup vegetable oil3 eggs1 (14 ounce) can sweetened condensed milk1 (11.75 ounce) jar hot fudge topping1 tub coconut pecan frosting1 cup chopped pecans cup mini chocolate chipsInstructionsPreheat the oven to 350 F. Spray a 913-inch baking dish with nonstick cooking spray (I like the kind that has flour in it.)In a bowl add 1 box chocolate cake mix, 1 cup water, 1/2 cup vegetable oil and 3 eggs. Mix with a hand mixer or in a stand mixer on medium speed for 2 minutes. Pour the batter into the prepared baking dish Bake on the middle rack for about 30-38 minutes or until a toothpick comes out clean. Allow the cake to cool completely before moving onto the next step.With the end of a spoon poke holes in the cake. In a bowl add 1 (14 ounce) can sweetened condensed milk and 1 (11.75 ounce) jar hot fudge topping. Mix with a spoon or whisk until combined. Pour this chocolate sauce to the top of the cake, making sure the sauce goes into the holes. If necessary, spread the sauce around until most of it goes into the holes. Then evenly spread 1 tub coconut pecan frosting on top. Sprinkle 1 cup chopped pecans and 1/4 cup mini chocolate chips on top. Then slice and serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 595kcal | Carbohydrates: 67g | Protein: 8g | Fat: 35g | Sodium: 431mg | Fiber: 3g | Sugar: 49g

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