Q: Can I make this German Chocolate Poke Cake ahead of time?

A: Yes, and I actually recommend it. The fudge filling gets better as it sits. Make it the day before, cover it tightly, and refrigerate overnight. Frost it the next day before serving.

Q: My fudge filling thickened up before I could pour it. What do I do?

A: Just return the saucepan to low heat and stir in a small splash of heavy cream until the sauce loosens back up. You want it warm and pourable.

Q: Can I use a different cake mix flavor?

A: Absolutely. A chocolate fudge cake mix or a devil's food cake mix both work beautifully with this fudge filling and German chocolate frosting.

German Chocolate Poke Cake (Easy Box Mix Recipe)

Ingredients

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For the cake:

1 box German chocolate cake mix, prepared according to package directions

For the fudge filling:

1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the topping:

1 can (16 oz) store-bought German chocolate frosting
can add toasted coconut and pecan on top for decoration.

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Instructions

Bake the cake. Preheat your oven to 350°F and grease a 9×13-inch baking pan. Prepare the German chocolate cake mix according to the directions on the box, then pour the batter into your prepared pan. Bake as directed on the package, usually 28 to 33 minutes, until a toothpick inserted in the center comes out clean. Pro tip: Every box mix is slightly different, so follow your package instructions for eggs, oil, and water exactly.
Poke the holes. While the cake is still warm (not hot), use the handle of a wooden spoon to poke holes all over the top, spacing them about 1 inch apart. Pro tip: Press down deep so the holes go almost all the way to the bottom of the cake. The deeper the holes, the more fudge soaks in.
Make the fudge filling. In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat and stir in the butter and vanilla extract until completely combined. Let the sauce cool for about 5 minutes until it is warm and pourable but no longer steaming.
Fill the holes. Slowly pour the warm fudge sauce evenly over the entire cake, making sure to work it into all the holes. Use a spatula to gently spread it across the surface so the sauce seeps down into every hole. Pro tip: Pour slowly and let gravity do the work. Going too fast means the sauce runs off the edges instead of soaking in.
Cool completely. Allow the cake to cool to room temperature, then refrigerate for at least 1 hour so the fudge filling has time to set up inside the cake.
Frost and serve. Spread the entire can of German chocolate frosting evenly over the top of the chilled cake. Slice and serve cold or at room temperature. Pro tip: Scatter toasted pecans or shredded coconut over the frosting for a little extra crunch and a beautiful presentation.

Author: Susan Buonpane
Prep Time: 20 minutes
Category: Dessert
Method: Baking