Sock It To Me Cake Food

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:

• Bake cake in a 9X13-inch baking pan, according to the directions on the box.
• Let cake cool completely.
• Mix together cream cheese and pudding mix with electric mixer.
• Add cold milk, a little at a time, and beat until well blended.
• Spread cream cheese mixture over cake.
• Refrigerate for 10 minutes.
• Spread Cool Whip topping over cream cheese mixture.
• Sprinkle top of cake with crushed pineapples.
• Refrigerate for 2-3 hours before serving.
• Keep cake refrigerated.

SOCK-IT-TO-ME CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease and flour 10-inch tube or Bundt pan.
• In large mixing bowl, blend together cake mix, sour cream, oil, 1/4 cup sugar, water and eggs.
• Beat at high speed for 2 minutes.
• Pour 2/3 of batter into pan.
• Combine filling ingredients and sprinkle over batter in pan.
• Spread remaining batter evenly over filling mixture.
• Bake at 375 degrees for 45-55 minutes, until cake springs back when lightly touched.
• Cool for about 25 minutes; remove from pan and glaze.
• High Altitude: When baking at high altitudes, Stir in ½ cup flour into mix. Mix as directed above using the sour cream, 1/3 cup oil, 2 tablespoons Sugar, 2/3 cup water, and 4 eggs, Bake at 400 until done. 40-50 minute Be sure to use oil as some other brands cause the cake to fail.

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:

• Mix cake, white sugar and Oil. Beat in beaten eggs and sour cream.
• Pour 1/2 cake mixture into well greased Bundt Pan.
• Mix brown sugar and cinnamon and put on top of cake batter. Add pecans.
• Pour the remaining cake batter over the pecan layer.
• Bake at 350 for 1 hour. Cool cake and then glaze.
• GLaze.
• Mix all glaze ingrediants together. Pour over a cood cake.

ROWAN & MARTINS LAUGH IN " SOCK IT TO ME " CAKE

Steps:

• Preheat oven to 375°.
• Beat Sugar and Cream Cheese with a mixer until smooth.
• Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
• Beat on medium speed until creamy.
• Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.
• Bake for 45-55 minutes or until inserted toothpick comes out clean.
• Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!
• Optional:.
• This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce
• container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.
• Note: This two layer cake has to be refrigerated because of the icing.
• Enjoy!

SOCK-IT-TO-ME CAKE

Steps:

• Mix cake mix, oil and 1/2 cup sugar well.
• Add 4 eggs, one at a time, sour cream and nuts.
• Mix well.
• Pour 1/2 batter into tube pan.
• Mix coconut, brown sugar and cinnamon and sprinkle over batter in pan evenly.
• Add remaining batter.
• Bake about 1 hour at 350 degrees.
• Icing: Glaze cake with topping made with the confectioners sugar and milk.
• Pour over cake while hot.

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.).

MAMA NEELY'S SOCK IT TO ME CAKE

Steps:

• For filling:.
• For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
• For cake:.
• Preheat oven to 375 degrees F.
• Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
• For glaze:.
• Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.