German Chocolate Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
3 large eggs
02 -
80 ml vegetable oil
03 -
240 ml water
04 -
1 box chocolate cake mix
→ Filling
05 -
396 g can sweetened condensed milk
→ Coconut Pecan Frosting
06 -
5 ml vanilla extract
07 -
100 g chopped pecans
08 -
135 g sweetened shredded coconut
09 -
3 large egg yolks
10 -
200 g granulated sugar
11 -
240 ml evaporated milk
12 -
115 g unsalted butter
# Instructions:
01 -
Follow the cake mix directions. Pour into a 23 x 33 cm pan and bake it till it’s done.
02 -
Wait just a few minutes after baking. Then grab a skewer or the handle of a wood spoon and jab holes all over the cake.
03 -
Drizzle that condensed milk right on top so it soaks down into the poked spots while the cake’s still warm.
04 -
Let it cool all the way then pop it in the fridge. Chill for 4 hours or just leave it overnight for best results.
05 -
Toss granulated sugar, egg yolks, evaporated milk, and butter into a pot. Cook on medium, always stirring, until it’s thick—should take about 10 minutes. Take off the heat, then stir in vanilla, coconut, and pecans.
06 -
Spread the frosting over your cold cake. Cut into pieces and dig in whenever you feel like it.
# Notes:
01 -
If you want tidy pieces, make sure the cake is really cold before you try to slice it.