"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for SOCK-IT-TO-ME CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Tuesday, August 11, 2009


1 package Duncan Hines Butter Recipe Golden cake mix.
1 cup sour cream
4 eggs
1/2 cup oil
1/4 cup sugar
1/4 cup water

1 cup chopped pecans
2 tablespoons butter, melted and cooled slightly
2 tablespoons light brown sugar
2 teaspoons cinnamon

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 375. Combine: cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10-inch tube pan.
Combine Streusel and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45 to 55 minutes until cake springs back cool right side up about 25 minutes then remove from pan. Cool and Glaze.

Personal Notes:
Personal Notes:
Joyce Bailey, our next-door neighbor in Leedey and great cook gave us this recipe. One great side note: her husband's name was Frog and he owned the hardware store. Good old Frog and Joyce!




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