German Chocolate Poke Cake (Print Version)

# Ingredients:

01 - 1 box German chocolate cake mix plus ingredients on box.
02 - 14 oz can sweetened condensed milk.
03 - 1 cup caramel sauce.
04 - 8 oz whipped topping, thawed.
05 - 1 cup coconut-pecan frosting.
06 - 1/2 cup shredded coconut, toasted.
07 - 1/2 cup chopped pecans, toasted.

# Instructions:

01 - Heat oven to 350°F. Grease 9x13-inch baking dish.
02 - Make and bake cake according to box directions. Cool 10 minutes.
03 - Make holes 1 inch apart with wooden spoon handle. Pour condensed milk and caramel over top.
04 - Cover and refrigerate at least 2 hours.
05 - Spread coconut-pecan frosting then whipped topping. Sprinkle with toasted coconut and pecans.

# Notes:

01 - Let cake cool slightly before poking.
02 - Toasted toppings are optional.
03 - Serve chilled or room temperature.

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