SOCK IT TO ME CAKE
This most delicious recipe is straight off the back of the Duncan Hines cake mix box, but any good cake mix will do.
Provided by Mary Lord
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
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 III
A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve.
Provided by Becky
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 11
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!
Nutrition Facts : Calories 415.8 calories, Carbohydrate 53.6 g, Cholesterol 70.6 mg, Fat 21.4 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.4 g, Sodium 302.8 mg, Sugar 37.6 g
SOCK IT TO ME CAKE
This rich and tender Bundt cake came about during the 1960s when "sock it to me" was a popular catchphrase. And although no one still says that today, the cake remains a classic dessert. Back then, most Sock It to Me Cake recipes called for cake mixes, but our version is scratch-made with simple pantry ingredients. Like the original, our cake is a buttery sour cream Bundt flavored with vanilla and drizzled with a vanilla icing on top. It might look plain on the outside, but when you slice into the cake, you'll discover a ribbon of brown sugar, cinnamon, and pecans in the middle. It's delicious with a cup of hot coffee for breakfast or as an afternoon treat. As the cake bakes, check on it during the last 15 to 20 minutes of bake time. If it seems to be browning quickly, tent the cake with aluminum foil.
Provided by Pam Lolley
Time 3h30m
Yield Serves 12 (serving size: 1 slice)
Number Of Ingredients 14
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.
MAMA NEELY'S SPICED PECAN CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
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!
ROWAN & MARTINS LAUGH IN " SOCK IT TO ME " CAKE
Make and share this Rowan & Martins Laugh in " Sock It to Me " Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 55m
Yield 12 Slices
Number Of Ingredients 10
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 RECIPE BY TASTY
This Southern-style dessert features large chunks of pecans and a cinnamon sugar swirl between layers of rich and buttery homemade pound cake. Enjoy it for breakfast with a cup of coffee, or for dessert with a tall glass of cold milk or a scoop of ice cream!
Provided by Tikeyah Whittle
Categories Desserts
Time 3h20m
Yield 12 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 406 calories, Carbohydrate 79 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 52 grams
SOCK-IT-TO-ME CAKE
My Mom got this recipe from my Aunt Frances many years ago and it's always been a family favorite. When my Mom would ask me what kind of cake I wanted for my birthday, this was the one I requested! (Prep-time includes chilling time)
Provided by Kim D.
Categories Dessert
Time 3h40m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346.4, Fat 19.9, SaturatedFat 10.4, Cholesterol 89.9, Sodium 443.4, Carbohydrate 37.8, Fiber 0.5, Sugar 24.4, Protein 5
SOCK IT TO ME CAKE
I got this recipe from a lady in our church. She made this for me after I had my little girl. This was back in 1990 and after all these years this is still one of my favorites.
Provided by 1 tuff cookie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 491.8, Fat 28.4, SaturatedFat 6.2, Cholesterol 75.7, Sodium 336.5, Carbohydrate 56.1, Fiber 0.9, Sugar 40.2, Protein 4.9
SOCK-IT-TO-ME CAKE
Make and share this Sock-It-to-Me Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 368.9, Fat 20.6, SaturatedFat 4.5, Cholesterol 55.2, Sodium 277.1, Carbohydrate 43.3, Fiber 1, Sugar 16.3, Protein 4.2
MAMA NEELY'S SOCK IT TO ME CAKE
Make and share this Mama Neely's Sock It to Me Cake recipe from Food.com.
Provided by scarley
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 688.5, Fat 35.1, SaturatedFat 7.8, Cholesterol 120.2, Sodium 478.9, Carbohydrate 88.2, Fiber 2.4, Sugar 60.5, Protein 8.5
SOCK IT TO ME CAKE
Make and share this Sock It to Me Cake recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
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.).
Nutrition Facts : Calories 559.5, Fat 27.9, SaturatedFat 14.2, Cholesterol 118, Sodium 321.3, Carbohydrate 73.4, Fiber 1.6, Sugar 51.1, Protein 6.2
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