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German Chocolate Poke Cake

A soft, chocolatey dessert soaked with sweetened condensed milk, topped with chocolate frosting, coconut, and pecans.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, German
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water to bloom the cocoa
Toppings
  • 1 cup sweetened shredded coconut for topping
  • 1 cup chopped pecans for topping
  • 1 can (14 oz) sweetened condensed milk for soaking
  • 1 cup chocolate frosting for spreading on top

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan well, especially in the corners.
  2. In a large bowl, mix together the cocoa powder, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
  3. Pour in the buttermilk and vegetable oil, then add the eggs and vanilla, mixing just until no dry patches remain.
  4. Carefully stir in the boiling water until the batter looks glossy and smooth.
Baking and Soaking
  1. Pour the batter into the prepared pan and bake for 30-35 minutes, until the top is set and springs back when touched.
  2. Let the cake cool for about 10 minutes, then poke holes all over the surface using a fork.
  3. Slowly pour sweetened condensed milk over the warm cake to soak the holes evenly.
Finishing Touches
  1. Once the cake is fully cool, spread the chocolate frosting over the top.
  2. Sprinkle with sweetened shredded coconut and chopped pecans.
  3. Slice into squares and serve.

Notes

For best results, poke the cake while it's warm, and allow it to cool completely before frosting. Store covered in the refrigerator.