German Chocolate Poke Cake

Introduction:
German Chocolate Poke Cake is the ultimate dessert for anyone who loves rich, chocolatey goodness with a delicious coconut-pecan topping. This indulgent cake starts with a moist chocolate cake base that’s infused with creamy chocolate pudding, creating irresistible pockets of flavor. Finished with a traditional coconut-pecan frosting, this poke cake combines all the best elements of a German chocolate cake in an easy, no-fuss recipe.

Ingredients Breakdown:

• For the Cake:
  • 1 box German chocolate cake mix (plus ingredients required on the box)
  • 1 box (3.9 oz) instant chocolate pudding mix
  • 2 cups milk
• For the Coconut Pecan Frosting:
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup chopped pecans

Step-by-Step Recipe:

1. Prepare the Cake:
   Preheat your oven according to the cake mix instructions and bake the cake in a 9×13-inch pan. Once baked, let it cool for about 10 minutes.
2. Poke the Cake:
   Using the handle of a wooden spoon or a fork, poke holes all over the cake, spacing them about 1 inch apart. These holes will allow the pudding to seep into the cake, making it extra moist.
3. Make the Pudding:
   In a medium bowl, whisk together the chocolate pudding mix and 2 cups of milk until smooth. Pour the pudding mixture evenly over the cake, ensuring it fills all the holes. Cover and refrigerate for 1-2 hours to allow the pudding to set.
4. Prepare the Coconut Pecan Frosting:
   In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and egg yolks. Cook while stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans.
5. Top the Cake:
   Once the frosting is cool, spread it evenly over the cake. For extra indulgence, you can sprinkle additional pecans and coconut on top.
6. Serve:
   Slice the cake into squares and serve chilled or at room temperature. Each bite will be a delightful mix of moist cake, creamy pudding, and the rich coconut-pecan topping.

Tips for the Perfect German Chocolate Poke Cake:

1. Let the Pudding Set:
   Allowing the pudding to fully set in the cake ensures that it won’t be runny and gives the cake its signature texture.
2. Use Full-Fat Ingredients:
   For the richest flavor, opt for full-fat milk and pudding mix when preparing the pudding.
3. Refrigerate for Best Results:
   This cake tastes even better after being chilled for a few hours, as the flavors meld together, and the cake becomes extra moist.

Variations and Customizations:

1. Add Chocolate Chips:
   For an extra layer of indulgence, sprinkle mini chocolate chips over the pudding layer before adding the frosting.
2. Caramel Twist:
   Drizzle caramel sauce into the poke holes along with the pudding for a German Chocolate-Caramel hybrid.
3. Nut-Free Option:
   If you have a nut allergy, omit the pecans in the frosting and replace them with more shredded coconut or chocolate shavings.

Health Considerations and Nutritional Value:

• Calories: Each serving contains approximately 450-500 calories, depending on portion size.
• Dietary Note: This dessert is rich and best enjoyed in moderation, especially for those watching sugar and fat intake.

FAQ:

1. Can I make this cake ahead of time?
   Yes! This cake is perfect for making ahead. Store it in the refrigerator, and it will stay fresh for up to 3 days.
2. Can I freeze this cake?
   Absolutely! You can freeze the cake (without the frosting) for up to 3 months. Thaw in the refrigerator overnight and add the frosting before serving.
3. How do I store leftovers?
   Leftovers should be covered and stored in the refrigerator. The cake can last for up to 4 days.