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Ingredients
- 1 box German chocolate cake mix
- 1 stk margarine
- 1Â 1/2 c. Water
- 1 c. Veg. oil
- 1 can (14 ounce) condensed lowfat milk
- 1 bag (16 ounce) caramels
- 1 c. Minced pecans
- 2 stk margarine
- 3 Tbsp. Cocoa
- 6 Tbsp. Evaporated lowfat milk
- 1 box powdered sugar (1 lb.)
- 1 tsp Vanilla
Directions
- The name of the cake is curious and I asked her why it was named this way.
- She told me which she had gotten the recipe from a theater program for the play "Steel Magnolias" that had the recipes of all the food items mentioned in the play/movie and this was one of them.
- Combine first 4 ingredients. Mix well. Add in half the can of condensed lowfat milk and blend. Pour half of the batter in greased and floured 9 X 13 baking dish. Bake at 350 degrees for 20-25 min. Heat and blend together the caramels and remaining condensed lowfat milk. Spread over baked cake. Sprinkle with pecans. Cover with remaining cake batter. Bake at 350 degrees for 25-30 min. Cold. Frost.
- Sin Cake Frosting: In small sauce pan, combine margarine, cocoa, evap.
- lowfat milk. Stir until blended. Remove from heat. Add in powdered sugar and vanilla.
- Blend thoroughly. Spread over cooled cake.
- Now, on the second go round, I added the entire can of condensed lowfat milk to the cake batter and poured all of the batter into the 9 X 13 pan (I used a metal pan and not a "dish"). I also cooked the icing to the soft ball stage on a candy thermometer and it set up much more quickly. I sprinkled the pecans on top after I frosted the cake, also.
- If your icing does not set up quickly, you can chill till it does. I also stored the cake in the refrigerator.
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