German Chocolate Poke Cake

German Chocolate Poke Cake

INGREDIENTS

Cake

• 4 large eggs
• ¼ tsp kosher salt
• 1 cup sour cream
• ½ cup whole milk
• ¾ cup vegetable oil
• 1 tbsp vanilla extract
• 1½ cup mini chocolate chips
• 1 (3.4 oz) box Chocolate Fudge Instant Pudding
• 1 box Duncan Hines Dark Chocolate Fudge Cake Mix

Filling

• 14 ounces sweetened condensed milk

Ganache

• 4 ounces heavy cream
• 4 ounces German chocolate chopped

Frosting

• 1 batch Coconut Pecan Frosting

INSTRUCTIONS

1. Preheat oven to 350 degrees F and spray a 9x13-inch baking pan with cooking spray and set aside.
2. In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. 
3. Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake. 
4. Remove from oven and poke holes in the cake with the handle of a wooden spoon or a skewer.
5. Pour the sweetened condensed milk over the top of the cake and allow it to soak in while the cake cools. 
6. Once the cake has cooled, prepare the ganache by placing the chopped chocolate in a medium bowl and then heating the heavy cream in a small saucepan just until the edges begin to boil. 
7. Pour the heavy cream over the chocolate and allow to set for 4 minutes, do not stir.
8. After 4 minutes have passed, whisk together the chocolate and heavy cream until rich chocolate ganache forms, allow the ganache to sit and thicken for 5 to 10 minutes before spreading evenly over the top of the cake.
9. Next, prepare your Coconut Pecan Frosting according to the recipe instructions here and then spread it over the top of the ganache covered cake. 
10. Enjoy immediately or store in the fridge.
11. Enjoy!