German Chocolate Poke Cake

Ingredients

I box German chocolate cake mix

½ cup vegetable oil

1 ¼ cup whole milk

3 large eggs

Instructions

Pre-heat oven to 350.  Generously grease 9 x 13 non stick cake pan.

In large bowl, sift cake mix.  Add vegetable oil, eggs, and milk.  Mix until combined.  Pour into pan and bake for about 35 minutes, or until done.

1 can Sweetened condensed milk

12 ounces caramel sauce (store bought or homemade)

1 ½ cups angel flake sweetened coconut

1 cup toasted and chopped pecans

Instructions:

In small bowl, whisk together caramel and sweetened condensed milk.  Using the end of a wooden spoon, poke 24 holes into warm cake. Pour milk/caramel sauce mixture over top of cake, making sure holes are filled.  Top with ½ of angel flake coconut.  Let cake cool completely.

2 cups milk chocolate or semi-sweet chocolate chips (can use a can of store bought milk chocolate frosting, or a recipe of chocolate buttercream frosting)

Pour chocolate chips in microwave safe dish and melt for 30 seconds at a time.  Remove and stir.  Repeat until chips are melted and smooth.  Pour over top of cake.  Sprinkle remaining coconut on top of chocolate and top with toasted pecans.