German Chocolate Poke Cake | Cooking With Sandy

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a dairy-free option while maintaining creaminess.

chocolate frosting

🥗Healthier: dark chocolate ganache

💰Cheaper: store-bought chocolate frosting

Dark chocolate ganache offers a richer flavor with less sugar.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and sunflower seeds are budget-friendly.

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar while shredded coconut is often less expensive.

Preheat the oven to 350°F.

Prepare the German chocolate cake mix according to the instructions by mixing it with 1 cup of water, 1/2 cup of vegetable oil, and 3 eggs.

Pour the cake batter into a greased baking pan and level it out.

Bake in the oven for 34 to 38 minutes until a toothpick comes out clean.

Remove the cake from the oven and poke holes all over the top using a fork or skewer.

In a bowl, mix together 12.5 oz of caramel flavored topping and 1 can of sweetened condensed milk until combined.

Pour the caramel and condensed milk mixture over the warm cake, ensuring it seeps into the holes.

Let the cake cool completely before frosting.

Spread a container of coconut pecan frosting over the cooled cake.

Spread 4 oz of Cool Whip over the frosting.

Sprinkle 1/2 cup of toasted coconut over the top of the cake.

Sprinkle 1/2 cup of chopped pecans over the coconut layer.

Refrigerate the cake for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens