Decadent Chocolate Poke Cake with Coconut-Pecan Bliss
Ingredients:
1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1½ cups shredded sweetened coconut
1 cup chopped pecans
1 container (8 oz) whipped topping (Cool Whip), thawed
1 cup semi-sweet chocolate chips
½ cup whole milk
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions and bake in a 9x13-inch pan.
Remove the cake from the oven and let it cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes all over the cake.
In a bowl, mix the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the warm cake, allowing it to seep into the holes.
Sprinkle the shredded coconut and chopped pecans over the top while the cake is still warm.
Let the cake cool completely, then spread the whipped topping over the entire surface.
In a microwave-safe bowl, melt the chocolate chips with the milk in 30-second intervals, stirring in between until smooth. Stir in vanilla extract.
Drizzle the chocolate mixture over the whipped topping. Chill the cake for at least 1 hour before serving for best texture and flavor.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 435 kcal | Servings: 12 servings