1 Box German chocolate cake
-mix
1 Stick margarine
1 1/2 c Water
1 c Cooking oil
1 cn (14 oz) condensed milk
1 Bag (16 oz) caramels
1 c Chopped pecans
-SIN CAKE FROSTING-
2 Sticks margarine
3 tb Cocoa
6 tb Evaporated milk
1 Box powdered sugar (1 lb.)
1 ts Vanilla
The name of the cake is curious and I asked her why it was named this way.
She told me that she had gotten the recipe from a theater program for the
play “Steel Magnolias” which 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 half the can of condensed milk
and blend. Pour half of the batter in greased and floured 9 X 13 baking
dish. Bake at 350 degrees for 20-25 minutes. Melt and blend together the
caramels and remaining condensed milk. Spread over baked cake. Sprinkle
with pecans. Cover with remaining cake batter. Bake at 350 degrees for
25-30 minutes. Cool. Frost.
Sin Cake Frosting: In small sauce pan, combine margarine, cocoa, evap.
milk. Stir till blended. Remove from heat. Add powdered sugar and vanilla.
Blend thoroughly. Spread over cooled cake.
Now, on the second go round, I added the entire can of condensed 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 refrigerate until it does. I
also stored the cake in the refrigerator.
Yields
1 Servings
