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Sock It To Me Cake

Ingredients 

FOR THE CAKE:

  • 1 box Butter Golden cake mix (15.25 ounce size)
  • 1/2 cup granulated sugar
  • 3/4 cup softened butter
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces sour cream
  • 1 cup chopped pecans

FOR THE FILLING:

  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon

FOR THE GLAZE:

  • 1 cup confectioners’ sugar
  • 3-4 tablespoons heavy cream

Instructions 

MAKE THE CAKE:

  • Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 2 ½ quart bundt cake pan.
  • In a large bowl, combine the cake mix, sugar, and butter using a hand mixer.
  • Add the eggs, one at a time, mixing between each addition.
  • Add in the vanilla and sour cream. Mix well.
  • Fold in the pecans.
  • Pour half of the batter into the prepared pan.
  • In a small bowl, mix the brown sugar and cinnamon. Sprinkle this over the cake batter in the pan.
  • Pour or spoon the remaining cake batter into the pan. Use a spatula to make sure it is even across the pan if needed.
  • Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool in the pan for no longer than 10 minutes.
  • Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
  • Turn the cake out onto a cake plate.

MAKE THE GLAZE:

  • As the cakes cool, prepare the glaze.
  • Whisk together the powdered sugar and 2 tablespoons of heavy cream. Add a third or fourth tablespoon if needed to get a drizzling consistency.
  • Drizzle the glaze over the cooled cake.

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