German Chocolate Poke Cake

Ingredients

For the Cake:

• 1 box chocolate cake mix
• 1 (3.4 oz) box chocolate instant pudding mix
• 4 large eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup whole milk
• 1 tablespoon vanilla extract
• ¼ teaspoon kosher salt
• 1½ cups mini chocolate chips

For the Filling:

• 1 (14 oz) can sweetened condensed milk

For the Ganache:

• 4 ounces German chocolate, chopped
• 4 ounces heavy cream

For the Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2. Mix the Batter: In a large bowl or stand mixer, combine the cake mix, instant pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until fully combined, then fold in the mini chocolate chips.
3. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool completely.
6. Prepare the Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 4 minutes. Whisk until smooth and let the ganache thicken for about 5-10 minutes before spreading it evenly over the cooled cake.
7. Top with Frosting: To prepare the Coconut Pecan Frosting, combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden color, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading it over the ganache-covered cake.
8. Serve and Enjoy: Serve the cake immediately or store it in the fridge. This cake is best enjoyed chilled.

This German Chocolate Poke Cake combines rich chocolate flavors with a luscious coconut pecan frosting, creating a dessert that’s perfect for any occasion.