Sock It To Me Bundt Cake Food

SOCK-IT-TO-ME BUNDT CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
• In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
• Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.

SOCK IT TO ME CAKE III

Steps:

• Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.
• In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes.
• Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.
• Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.
• To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!

SOCK IT TO ME CAKE I

Steps:

• Mix together the cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream.
• Put half the batter in a bundt pan.
• Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour the remainder of the batter on top.
• Bake at 350 degrees F (175 degrees C) for 70 minutes until cake tests done.

SOCK IT TO ME CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour a 10-inch tube or bundt pan.
• For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans.
• For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Pour two-thirds of batter into pan, sprinkle struesel filling.
• Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.
• For glaze combine confectioners' sugar and milk in a small bowl.
• Stir until smooth, and then drizzle onto cake.

SOCK IT TO ME CAKE

Steps:

• Preheat oven to 325°F. Coat a (14- to 16-cup) Bundt pan with baking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add granulated sugar, beating until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until just combined after each addition.
• Whisk together flour, salt, and baking soda in a medium bowl. With mixer running on low speed and beating until just combined after each addtion, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat in 1 tablespoon of the vanilla.
• Pour half of batter into prepared pan. Stir together toasted pecans, brown sugar, and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over pecan mixture, carefully spreading in an even layer. Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 60 to 75 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack, about 2 hours.
• Whisk together powdered sugar, milk, and remaining 1 teaspoon vanilla in a medium bowl until smooth. Spoon glaze over cooled cake.

SOCK IT TO ME CAKE

Steps:

• In a medium bowl combine the chopped toasted pecans, brown sugar and cinnamon. Mix well in set aside.
• Preheat oven to 325F and coat the inside of your bundt pan with baking spray, or butter and flour it. Sift flour, baking soda and salt in a large bowl then whisk together and set aside.
• Cream butter and sugar on high for about 4 minutes or until light and fluffy. Scrape the bowl down halfway through.
• Add the eggs one at a time while mixing on medium. Scrape bowl down as needed.
• Dump in the flour mixture and mix on low speed until just combined then add the sour cream and vanilla and mix until combined. Scrape down the bowl one last time and mix any stray bits in.
• Add half of the batter to your bundt pan then sprinkle the pecan filling over the top and add the remaining batter. Smooth the top with a spatula then bake for about 70 minutes or until a skewer inserted in the middle comes out clean. Allow cake to rest in pan for 5 minutes then invert onto a wire rack and allow to cool completely.
• Sift powdered sugar into a large bowl, add the milk and vanilla then whisk until smooth. You can mix in milk a teaspoon at a time if needed to thin the consistency out a bit. Spoon icing over the cooled cake.

SOCK IT TO ME CAKE

Steps:

• Preheat oven at 350. Liberally spray a 10-cup bundt pan with non-stick baking spray.
• In a large bowl, whisk together cake mix, sour cream, vegetable oil, sugar, eggs along with ¼ cup of room temperature water until completely smooth.
• Pour 2/3rds of batter into prepared bundt pan.
• In a small bowl, whisk together pecans, brown sugar, cinnamon and nutmeg until combined. Evenly pour the filling over the batter then add the remaining cake batter over the top.
• Bake for 35-45 minutes then cool for 25 minutes.
• Whisk together confectioners sugar and milk and drizzle over cake and serve.

SOCK IT TO ME CAKE

Steps:

• MAKE STREUSEL Process flour, butter, brown sugar, cinnamon, and pecans in food processor until finely ground. Transfer streusel to bowl and wipe out food processor.
• MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, baking powder, baking soda, and salt in bowl. In food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.
• LAYER AND BAKE Pour half of batter into prepared pan and top with streusel mixture. Cover with remaining batter, using rubber spatula to smooth surface. Bake until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan 20 minutes.
• GLAZE While cake is cooling, whisk confectioners' sugar, milk, and vanilla in bowl until smooth. Turn out cake onto rack set inside rimmed baking sheet. Pour glaze over warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.).

SOCK IT TO ME CAKE RECIPE

Steps:

• In a medium bowl, combine the pecans, brown sugar and cinnamon. Set aside.
• Preheat the oven to 325 degrees Fahrenheit and coat the inside of a (12 -cup) bundt pan with baking spray. You can also butter and then flour the pan.
• Sift together the flour, salt and baking soda in a mixing bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 1 minute or until creamy.
• Add the granulated sugar and beat on medium-high speed for about 3-4 minutes or until light and fluffy, stopping to scrape down the sides of the mixing bowl as needed.
• Add the eggs one at a time, beating after each addition until just combined.
• Add the flour mixture and sour cream alternately to the batter, beginning and ending with the flour mixture. Add the vanilla extract and mix to combine.
• Pour half of the batter into the prepared bundt pan, sprinkle the pecan filling evenly over the batter. Spoon the remaining batter over the pecan mixture.
• Bake for about 65 to 75 minutes or until a skewer inserted in the middle comes out clean.
• Remove from the oven and allow the cake to rest in the pan for about 10 minutes, then invert onto a wire rack and allow to cool completely.
• In a medium bowl, whisk together the powdered sugar, milk and vanilla until smooth. Add additional milk or sugar to get the right consistency.
• Spoon the icing over the cooled cake.

SOCK IT TO ME CAKE

Steps:

• Preheat oven to 375 degree F.
• In the bowl of your mixer combine cake mix (set ¼ cup of the mix to the side), sugar, eggs, oil, water, and sour cream. Using the paddle attachment mix until all of the ingredients are thoroughly combined, scraping the sides as you go.
• In a small bowl combine the remaining ¼ cup of cake mix, brown sugar, cinnamon, and pecans.
• In a greased and floured bundt pan pour in 1/2 of the cake batter.
• Sprinkle the cinnamon sugar pecans over the batter making sure to leave a little space between the inner and outer cake pan and the cinnamon sugar pecan mixture.
• Gently spoon the remaining cake batter over the cinnamon sugar pecan mixture making sure to distribute it evenly.
• Place bundt pan in the oven and bake at 375 degrees F for 35-40 minutes, or until a toothpick stuck into the center of the cake comes out clean.
• Once baked let the cake cool for 10 minutes then flip it out of the bundt pan and cool completely on a wire rack.
• Place the powdered sugar in a small bowl and add the milk one teaspoon at a time until you reach a consistency where it is thick but pour-able. This may not require all of the milk.
• When the cake is cooled completely drizzle the icing over the top of the cake.
• Enjoy!

THE BEST SOCK IT TO ME CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees and liberally spray your Bundt cake pan with non-stick cooking spray.
• In a large mixing bowl combine cake mix (minus 2 tbsp reserved for streusel), sour cream, oil (or melted butter), sugar, eggs, vanilla, and water and mix together with an electric hand mixer for 2 minutes until smooth.
• Pour 2/3 of the cake batter into the prepared Bundt cake pan.
• In a small mixing bowl prepare your streusel by combining 2 tbsp dry cake mix, chopped nuts, brown sugar, cinnamon, and nutmeg until fully combined. Sprinkle evenly on top of the cake batter, and then top with the remaining cake batter until covered.
• Bake in the oven for 35-45 minutes. Let cool for 10 minutes in the pan on a wire cooling rack, then flip/transfer to the cake plate you will serve it on.
• Let the cake cool for an additional 20 minutes (30 minutes total) before glazing.
• To make the glaze, combine 1 cup of powdered sugar with 1.5 - 4 tablespoons of milk in a bowl and whisk until smooth. Start by adding 1 1/2 tablespoon of milk and add additional tablespoons to reach desired glaze consistency. For a thicker, white glaze, use 1 1/2- 2 tablespoons of milk. For a thinner drizzle-like glaze that soaks into the cake, use 3-4 tablespoons of milk.
• Spoon glaze on top of the cake and top with chopped nuts, if desired. Slice and enjoy!

SOCK-IT-TO-ME BUNDT CAKE

Steps:

• 1. 1Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
• 2. 2In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
• 3. 3In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
• 4. 4Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
• 5. Expert Tips You can also add 1/2 cup chopped nuts to the batter. This cake tastes best when totally cooled and it's set for a couple of hours. The flavors really blend together well.

SOCK-IT-TO-ME CAKE RECIPE BY TASTY

Steps:

• Make the filling: In a small bowl, stir together the pecans, brown sugar, and cinnamon.
• Make the cake: Preheat the oven to 325°F (160°C). Grease a 10-cup Bundt pan with butter.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add the granulated sugar, baking powder, and salt. Continue mixing on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy, about 8 minutes.
• Add the eggs, 1 at a time, and mix on medium speed, making sure each egg is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl. Add the vanilla and mix until combined.
• Add one third of the flour and mix on medium speed until just combined, then add half of the sour cream and continue mixing until just combined. Scrape down the sides and bottom of the bowl, then continue alternating additions of flour and sour cream. Use the rubber spatula to bring the batter together.
• Pour half of the batter into the prepared Bundt pan and tap the pan against the counter to settle the batter and release any air bubbles. Sprinkle the filling evenly over the batter. Spoon the remaining batter on top and carefully spread in an even layer to cover the filling.
• Bake the cake until a toothpick inserted in the center comes out clean, 60-70 minutes. Remove from the oven and let cool for 10 minutes.
• While the cake cools, make the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
• Invert the cake onto a serving plate and remove the Bundt pan. Pour the glaze over the cake to cover completely. Garnish with pecan halves.
• Slice and serve.
• Enjoy!