Step 1: Bake the Cake

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.

2. In a large mixing bowl, prepare the cake batter by combining the Devil’s Food Cake mix, eggs, water, and melted chocolate.

3. Beat with an electric mixer until smooth and well-combined, about 2 minutes.

4. Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

5. Remove the cake from the oven and let it cool for 10 minutes.

Step 2: Poke and Pour

1. Using the end of a wooden spoon, poke holes all over the cake while it’s still warm.

2. Set the cake aside while you prepare the coconut-pecan topping.

Step 3: Make the German Chocolate Topping

1. In a large saucepan over medium heat, melt the butter.

2. Stir in the sweetened condensed milk and salt, and whisk in the egg yolks until smooth and fully combined.

3. Continue to stir constantly (don’t walk away!) for about 8–10 minutes, until the mixture starts to bubble and thickens enough to coat the back of a spoon.

4. Remove from heat and stir in the coconut flakes, pecan pieces, and whiskey.

5. Let the mixture sit for 5–10 minutes to cool slightly—it will continue to thicken as it cools.

Step 4: Finish the Cake

1. Spoon the warm coconut-pecan topping evenly over the top of the cake, making sure it gets into all the holes.

2. Let the cake cool to room temperature, then refrigerate for at least 1 hour before serving.