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Sock-It-To-Me-Cake Recipe

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This recipe for Sock-It-To-Me-Cake is from Brenda Fuller 's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Package Duncan Hines Butter Recipe Golden Cake Mix or Sugar Free Vanilla Cake Mix (reserve 2 tablespoons for filling)
1 Cup (8 oz) Dairy Sour Cream
1/2 Cup Crisco Oil
1/4 Cup Sugar or Sugar Free Sugar Substitute
1/4 Cup Water
4 Eggs
1/2 Teaspoon Vanilla Flavor-if using sugar free sugar, use 1 Tablespoon of Vanilla.

Filling:
1 Cup Chopped Pecans
2 Tablespoon Brown Sugar
2 Teaspoons Cinnamon
2 Tablespoons Reserved Cake Mix
Directions:
Directions:
Preheat oven to 375 degrees. In a large bowl, blend Cake mix, sour cream, oil, 1/4 cup sugar, vanilla, water and eggs. Beat at high speed for 2 min. Pour 2/3 of the batter in a greased and floured 10-inch tube or fluted pan, Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 min, until cake springs back when touched lightly. Cool right side up for about 25 min then remove from pan,


If using Sugar Free Sugar, bake at 350 degrees.


GLAZE
Blend 1 cup confectioners or sugar free confectioners sugar and 2 tablespoons milk. Drizzle over cake.

WHEN Baking at HIGH altitudes: Stir 1/2 cup flour into mix. Mix as directed above using the sour cream, 1/3 cup Crisco Oil, 2 tablespoons sugar, 2/3 cup water and 4 eggs. Bake at 400 degrees until done (40-50 min)
Number Of Servings:
Number Of Servings:
12

 

 

 

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