Description

A moist and indulgent chocolate poke cake filled with sweetened condensed milk and hot fudge, topped with coconut‑pecan frosting, chopped pecans, and mini chocolate chips.

Ingredients

1 box (15.25 oz) chocolate cake mix (Devil’s Food or German Chocolate)
1 cup water
½ cup vegetable oil
3 large eggs
1 (14 oz) can sweetened condensed milk
1 (11.75 oz) jar hot fudge topping
1 (14 oz) container coconut‑pecan frosting
1 cup chopped pecans
¼ cup mini chocolate chips

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Instructions

Preheat oven to 350°F. Grease and flour a 9×13″ baking pan.
In a medium bowl, beat together cake mix, water, oil, and eggs for 2 minutes until smooth.
Pour batter into prepared pan and bake 30–38 minutes or until a toothpick inserted into the center comes out clean.
Allow cake to cool for 60 minutes in the pan.
Using a wooden spoon handle or straw, poke holes about 2 inches apart all over the cake.
In a small bowl, mix sweetened condensed milk and hot fudge until smooth. Pour over the cake, ensuring it seeps into all the holes.
Spread coconut‑pecan frosting evenly on top.
Sprinkle chopped pecans and mini chocolate chips over the frosting.
Slice and serve warm, or chill in the fridge for 1–2 hours for a firmer texture.

Notes

Using a larger straw helps create deeper holes for better filling absorption.
Store covered at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
To freeze: wrap tightly in plastic wrap and foil; it thaws well when chilled overnight.
For richer flavor, substitute milk for the water in the cake batter.