Sock It To Me Cake Pecan Free Version 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 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!

MAMA NEELY'S SPICED PECAN CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
• For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
• For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
• For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
• Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!

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.

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.

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!

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.