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GERMAN CHOCOLATE POKE CAKE Recipe

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This recipe for GERMAN CHOCOLATE POKE CAKE is from TASTE AND SEE THAT THE LORD IS GOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CAKE:
1 box Chocolate cake mix (plus the ingredients listed on the box)
1 cup Sweetened Condensed Milk
½ cup Caramel Sauce (store bought or homemade)

COCONUT-PECAN FILLING:
1 can Sweetened Condensed Milk
1 cup Sugar
½ cup Unsalted Butter
3 large Egg Yolks
1 tsp. Vanilla
1½ cups shredded sweetened Coconut
1 cup chopped Pecans

CHOCOLATE GANACHE:
½ cup Heavy Cream
1 cup Semi-sweet Chocolate Chips

TOPPING:
Whipping Cream
Shredded Coconut
Chopped Pecans



 
Directions:
Directions:
STEP 1: Preheat oven to instructions on the cake box.
STEP 2: Prepare batter and put in a greased 9x13 pan. Once baked, remove cake from oven and let cool for 10 minutes.
STEP 3: Poke and fill.
Use the handle of wooden spoon and poke holes in the cake. Drizzle the sweetened condensed milk and caramel sauce over the cake. Allowing them to seep into the holes. Spread gently and evenly.
STEP 4: Make Coconut Pecan Filling.
In a medium sauce pan, combine the sweetened condensed milk, sugar, butter and egg yolks. Cook over medium heat, stirring constantly until mixture thickens (about 8-10 minutes). Add in vanilla, coconut, and pecans, mix. Pour over cake and spread.
STEP 5: Make the Chocolate Ganache.
Heat the heavy cream in a small pan or microwave till hot not boiling.
Place the chocolate chips in a heat proof bowl and pour the cream over the chips. Let sit for 2-3 minutes, then whisk until smooth.
Drizzle the ganache over the cake, spread it lightly if desired.
STEP 6: Chill for at least 2 hours (or overnight) to allow the flavors to meld and layers to set.
Garnish with whipped cream, pecans, and coconut if desired.

 

 

 

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