Description
A rich and moist chocolate cake infused with caramel and topped with coconut pecan frosting, creating a delightful poke cake dessert.
Ingredients
Scale
- 1 box (15.25 oz) German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup chocolate syrup for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, water, oil, and eggs. Mix until well blended.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
- Pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
- Follow with the caramel sauce, spreading it evenly.
- Let the cake cool completely, then sprinkle with chopped pecans and shredded coconut.
- Spread the whipped topping over the top and drizzle with chocolate syrup.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
For a richer flavor, toast the pecans before adding them. This cake can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g