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German Chocolate Poke Cake: The Ultimate Decadent Dessert

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Moist German Chocolate Poke Cake: chocolate cake soaked in pudding, topped with coconut pecan frosting.

Ingredients

Scale
  • 1 box (15.25 oz) German chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 3 cups cold milk
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans
  • Chocolate shavings
  • Maraschino cherries

Instructions

  1. Prepare the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large mixing bowl, combine cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
  3. Gradually add hot brewed coffee to the batter while mixing on low speed.
  4. Pour batter into the prepared pan and spread evenly.
  5. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool completely in the pan.
  7. Poke and Fill the Cake: While the cake is cooling, prepare the chocolate pudding. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and slightly thickened (2-3 minutes).
  8. Once the cake is completely cool, use the handle of a wooden spoon or a large fork to poke holes all over the cake, about 1 inch apart.
  9. Slowly pour the chocolate pudding over the cake, filling all the holes. Use a spatula to spread the pudding evenly.
  10. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  11. Make the Coconut Pecan Frosting: In a medium saucepan, combine softened butter, brown sugar, milk, and egg yolks.
  12. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (5-7 minutes).
  13. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
  14. Let the frosting cool slightly before spreading it over the cake.
  15. Assemble and Serve: Remove the cake from the refrigerator.
  16. Spread the coconut pecan frosting evenly over the top of the cake.
  17. Garnish with chocolate shavings and maraschino cherries, if desired.
  18. Cut into squares and serve.

Notes

  • Cake Mix Options: Devil’s food or regular chocolate cake mix can be substituted for German chocolate.
  • Pudding Variations: Experiment with vanilla, butterscotch, or white chocolate pudding.
  • Nut Alternatives: Use walnuts, almonds, or macadamia nuts instead of pecans, or omit them.
  • Coconut Preferences: Toast the coconut for a richer flavor.
  • Make it Ahead: The cake can be baked and filled with pudding up to 2 days in advance. Frost just before serving.
  • Frosting Consistency: Adjust the frosting consistency with milk or by cooking it longer.
  • Serving Suggestions: Serve with vanilla ice cream or whipped cream.
  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/german-chocolate-poke-cake/