Where To Buy Sock It To Me Cake?

Traditionally, Sock It to Me Cakes were made by doctoring up boxed cake mixes —adding sour cream, pecans, brown sugar and cinnamon. Others call this kind of dessert semi-homemade.

What is a Sock it to me cake made of?

This easy Southern Sock it to me cake is made of a moist and tender butter cake with a ribbon of pecan brown sugar cinnamon streusel filling in the middle all topped with a simple vanilla glaze; it’s one of my favorite bundt cake recipes!

What is a Sock It to Me creme cake?

This version of the popular Sock it to Me Cake is made from scratch. It consists of a rich yellow cake baked in a tube pan with a streak of cinnamon, brown sugar and pecans in the center.

What is a Louisiana Crunch Cake?

Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. It’s finished with a light sugar glaze that adds just the right amount of sweetness.

Is a Sock It To Me cake?

Sock it to me cake is a traditional (old school) yellow cake recipe. It originated in the 1970s and used yellow cake, sour cream, extra eggs, cinnamon, brown sugar, and nuts to bring it to the next level. The cake gets its name from the once popular phrase, “Sock it to me!”

What is America’s favorite cake?

Chocolate Cake

It’s not only America’s favorite cake – it’s the most favorite cake in the world.

How many calories are in a sock it to cake?

Sock It To Me Cake (1 slice) contains 40g total carbs, 40g net carbs, 15g fat, 3g protein, and 310 calories.

What does Sock it to me mean?

phrase​informal. DEFINITIONS1. to say or do something to someone in a very strong and direct way. When it was her turn to speak, she stood up and socked it to them.

What does sour cream cake taste like?

There are so many different recipes you can use; sour cream will add flavor, moisture, and texture to just about any kind of cake. The acidity of sour cream will reduce some of the sweetness to give the cake a sweet and tangy taste.

How do you make cake flour with cornstarch?

Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.

What makes a cake crunchy?

The sides of my cake are crunchy or burnt.

One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin’s not sufficiently lined c/ the oven’s too hot, d/ the cake’s been left in the oven for too long or e/ it contains a fat not suitable for baking.

What dessert is Louisiana known for?

Louisiana’s Famous Desserts

  • King Cake is just one of Louisiana’s famous desserts.
  • You have to try the beignets at Cafe DuMonde.
  • Sweet and sugary pecan pralines.
  • Bananas Foster is a New Orleans classic.
  • Cool off with a snoball.
  • Warm Pies at Lea’s.
  • How many calories are in Louisiana Crunch Cake?

    Nutrition Facts

    Calories 330 (1379 kJ)
    Trans Fat 0 g
    Cholesterol 45 mg 15%
    Sodium 300 mg 13%
    Total Carbohydrate 49 g 16%

    What is Sock it to me cake made of?

    This easy Southern Sock it to me cake is made of a moist and tender butter cake with a ribbon of pecan brown sugar cinnamon streusel filling in the middle all topped with a simple vanilla glaze; it’s one of my favorite bundt cake recipes!

    What is Louisiana Crunch?

    Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. It’s finished with a light sugar glaze that adds just the right amount of sweetness.

    What is America’s favorite cake?

    Chocolate Cake

    It’s not only America’s favorite cake – it’s the most favorite cake in the world.

    What is the difference between pound cake and bundt cake?

    Bundt cakes refer to cakes that have a particular shape, whereas Pound cakes refer to a cake made with one pound of each key ingredient. So, you can make a Pound cake in the shape of a Bundt; and you can make a Bundt cake using one pound of each of the ingredients.

    ″Sock It to Me Cake″ Is the 1970s Recipe We Can’t Get Enough Of

    Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

    This enticing Bundt cake is a sour cream pound cake with pecans swirled through. It’s topped with a creamy glaze and toasted pecans that makes it as enticing to the eyes as it is to the appetite.

    As much as I adore pound cake on its own, the addition of this Sock It To Me Cake elevates the experience even more. Brown sugar, cinnamon, and pecans are swirled throughout, and a creamy maple-vanilla glaze is poured over the top to finish it off. In order to make this cake, many home bakers modify boxed cake mixes, but I assure that this simple pound cake recipe is worth the extra work!

    Why Is It Called “Sock It to Me Cake”?

    During the late 1960s and early 1970s, the term ″sock it to me″ was widely used.In Aretha Franklin’s 1967 smash song, ″Respect,″ the word appears in the outro.It is a slang expression that meaning ″put it on me.″ This cake acquired its name because, when a baker asked someone if they wanted a slice of this delicious cake, the response was ″sock it to me!″ Recipe for ″Sock It to Me Cake″ was first published on the back of a Duncan Hines boxed mix in the 1970s, and the rest, as they say, is history.Do you enjoy baking from the past?During the 1970s, this stunning hummingbird cake, as well as these Triple Treat bars, achieved widespread appeal.

    What Is a Sock It to Me Cake Made Of?

    Sock It to Me Cakes were traditionally created with boxed cake mixes, with the addition of sour cream, nuts, brown sugar, and cinnamon to the batter.Others refer to this type of dessert as ″semi-homemade.″ Whether you make Sock It to Me Cakes from scratch or from a boxed cake mix, they all feature a ribbon of nuts, brown sugar, melted butter, and cinnamon running through the middle.And while a basic creamy glaze made of powdered sugar and milk may be used to finish it, this recipe adds maple syrup to the glaze for an added layer of taste.Try these semi-homemade meals if you’re short on time and want to save money.

    How to Make Sock It to Me Cake

    Vallery Lomas writes for Taste of Home magazine.

    Ingredients

    For the cake:

    • 12 teaspoon baking soda
    • 12 teaspoon fine sea salt
    • 2 sticks unsalted butter at room temperature
    • 2 cups granulated sugar
    • 3 cups all-purpose flour.
    • 6 big eggs
    • 1 tablespoon vanilla extract
    • 1 (8-ounce) container full-fat sour cream
    • 1-1/4 cup chopped, roasted pecans
    • 3 tablespoons packed light or dark brown sugar
    • 2 teaspoons powdered cinnamon
    • 6 large eggs
    • 1 tablespoon vanilla extract
    • 1 (8-ounce) container full-fat sour cream

    For the glaze:

    • Sugar, 3 tablespoons whole milk (*optional), 2 tablespoons maple syrup, and optionally 12 teaspoon maple essence
    • 2 cups powdered sugar

    Editor’s Note: You may use any sort of milk, whether it’s dairy or non-dairy.

    Tools You’ll Need

    • Bundt pan: This recipe yields the appropriate quantity of batter for a 10-cup Bundt pan (not included). Utilize a nonstick Bundt pan and cover it with baking spray and flour for easy removal
    • Stand mixer: To make a fluffy cake, cream the butter and sugar together in a stand mixer (KitchenAid is our Test Kitchen’s suggested brand). If you’re in a hurry, you may also use a hand mixer or an old-fashioned whisk.
    • Cake tester: Toothpicks may suffice for stacked cakes, but Bundt cakes are deep, thus a long cake tester will be required. (Although a skewer can suffice in some cases! )

    See our finest cake supplies for other top-rated tools in the cake-making industry.

    Directions

    Step 1: Prep the pan

    Preheat the oven to 325 degrees Fahrenheit. Prepare the interior of a 10- or 12-cup Bundt pan by spraying it thoroughly with flour and letting it sit for 30 minutes. The correct technique to oil a Bundt pan may be found in our Test Kitchen’s instructions.) Remove the pan from the heat.

    Step 2: Mix dry ingredients

    In a large mixing basin, whisk together the flour, baking soda, and salt until well combined. Mix everything together with a whisk. Make a mental note to put it away.

    Step 3: Cream butter and sugar

    Add the softened butter to the bowl of a stand mixer and beat on medium speed for about one minute, or until the mixture is creamy. Using a medium-speed mixer, beat the mixture on medium until it changes color from yellow and grainy to pale and light, approximately 7 minutes on medium-speed. Learn more about the importance of creaming butter and sugar in this article.

    Step 4: Add eggs, vanilla, butter and sour cream

    Toss in the eggs one at a time, thoroughly beating after each addition. Toss in the vanilla extract and mix on medium speed until everything is just blended. Reduce the speed to the smallest possible level. In three additions, alternately add the flour mixture and the sour cream until the batter is smooth. Mix just until everything is incorporated, being careful not to overmix.

    Step 5: Pour batter into the Bundt pan

    Vallery Lomas writes for Taste of Home magazine.Remove the bowl from the stand mixer and pour half of the batter into the Bundt pan.Repeat the process with the remaining batter.Combine 1 cup of the chopped pecans, the brown sugar, and the cinnamon in a small mixing dish.Using a whisk, mix all of the ingredients.

    1. After that, add the brown sugar and almonds on top of the cake batter to finish it off.
    2. Pour the remaining cake batter over the nuts and brown sugar, and bake for another 15 minutes.
    3. Smooth the surface of the top.

    Step 6: Bake

    Bake for 60-70 minutes, or until a cake tester or spear inserted deep into the middle of the cake comes out clean. Recipe courtesy of Vallery Lomas for Taste of Home Bake for 30 minutes, then remove the cake from the oven and cool on a cooling rack for 10 minutes.

    Step 7: Remove from the Bundt pan

    Using a butter knife or tiny spatula, carefully go around the outside of the pan. After that, flip the pan so that the cake may be removed. Allow the cake to cool to room temperature before serving. If you’re having trouble, have a look at our guide on removing Bundt cakes from their pans.

    Step 8: Decorate

    Vallery Lomas writes for Taste of Home magazine. When you’re ready to make the glaze, combine the powdered sugar, milk, maple syrup, and maple extract in a large mixing bowl until smooth. Spread the glaze over the cake before sprinkling on the remaining 14 cup chopped nuts to finish it off.

    How to Store a Sock It to Me Cake

    ‘Taste of Home’ was created by Vallery Lomas. When you’re ready to make the glaze, combine the powdered sugar, milk, maple syrup, and maple extract in a large mixing bowl and whisk until smooth and well combined. Spread the glaze over the cake before sprinkling on the remaining 14 cup chopped nuts to finish it off with.

    Can a Sock It to Me Cake Be Made Ahead?

    Yes! This cake is even better the second day, therefore it is ideal if it is prepared one day ahead of time for the greatest results. Continue reading for more delectable Bundt cake recipes if you’re still craving something sweet. What kinds of vintage cakes can I make in addition to this one?

    Old-Fashioned Carrot Cake with Cream Cheese Frosting

    This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!Kim Orr, of West Grove, Pennsylvania, sent the following response: Psst!

    1. Here’s a list of the ingredients Grandma used to make her cake taste so delicious.

    Chocolate Bavarian Torte

    Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

    Best Red Velvet Cake

    When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

    Classic Pineapple Upside-Down Cake

    When this festive dessert doesn’t materialize, it’s just not Christmas at our house.’ Because the frosting is so light, it’s unlike any other red velvet cake recipe I’ve tried in the past. —Kathryn Davison from Charlotte, North Carolina.

    Hummingbird Cake

    My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey

    Contest-Winning Gingerbread with Lemon Sauce

    Every year on his birthday, I make him this magnificent hummingbird cake. It is his favorite, therefore I make it every year. Any celebration would be incomplete without this dessert, which would be especially delicious with a summer dinner. — Nancy Zimmerman, Cape May Court House, Cape May County, NJ

    German Black Forest Cake

    My German great-grandmother is credited with creating this cake recipe, which I believe she did. Upon my wedding day, my mother presented me with a copy of the document, which I intend to one day pass on to my children. —Stephanie Travis, Fallon, Nevada, United States

    Spiced Devil’s Food Cake

    My German great-grandmother is credited with creating this cake recipe, which I believe is true. My mother gave me a copy of the book when I got married, and I plan to pass it on to my children eventually. Stephanie Travis from Fallon, Nevada sent in this message:

    7UP Pound Cake

    This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California.

    Moist Lazy Daisy Cake

    This was usually referred to as Mama’s ″never-fail″ dish. Since I’ve won contests with this lazy daisy cake, I’m going to assume the same is true for me as well. Whenever I have this delicious dish, it always brings back happy memories of Mama. Carrie Bartlett of Gallatin, Tennessee, sent in this message.

    Lady Baltimore Cake

    I initially prepared this cake for my father’s birthday, and it has since been his favorite and only cake request. This cake has a diverse flavor profile and is one-of-a-kind. • Cleo Gonske from Redding, California says:

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    Southern Lane Cake

    This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

    Gran’s Apple Cake

    My grandma used to bring this lovely cake over to my house while it was still warm from the oven. The combination of the fiery apple taste and the sweet cream cheese icing made this a dish that we cherished for years to come. Despite the fact that I’ve lightened it up, it remains a family favorite. Turlock, California resident Laurie Conrad wrote this testimonial.

    Grandma’s Tandy Kake

    This dish was created by my grandma for all of our family gatherings. Everyone enjoys it so much that I now prepare it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania, U. S. A.

    Flourless Chocolate Torte

    This is the perfect treat for chocoholics, such as me. I make this decadent, melt-in-your-mouth torte on a regular basis for special occasions. Confectioners’ sugar can be sprinkled on top for an attractive touch. KAYLA ALBERT (Freeport, Illinois) says:

    Banana Cake with Cream Cheese Frosting

    The ultimate treat for chocoholics, such as myself, is here! When I have guests around for a special occasion, I make this melt-in-your-mouth torte every time. confectioners’ sugar can be used to provide an appealing finish. KAYLA ALBERT, from Freeport, Illinois

    Coconut Italian Cream Cake

    Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

    Classic Tres Leches Cake

    Tres leches is a Spanish phrase that translates as ″three milks.″ The cake derives its name from the fact that it contains three different types of milk: evaporated, condensed, and cream. The light and airy structure of this tres leches cake has made it a Mexican favorite for decades, thanks to its use of fresh cream. —Taste of Home Cooking Demonstration Kitchen

    Best Angel Food Cake

    A friend of ours prepared this beautiful angel food cake for our daughter’s wedding, using a recipe she’s been using for decades. It is, without a doubt, one of the greatest angel food cake recipes I have come across. Slices can be served simply or topped with fresh fruit for a festive presentation. Doon, Iowa resident Marilyn Niemeyer writes:

    Walnut Honey Cake

    This delightfully light and fluffy confection practically melts in your tongue. With the advent of stand mixers, it’s no longer necessary for my grandmother’s kitchen assistant to put up the necessary effort to prepare the dish. Lawrenceville, Georgia resident Lilly Julow writes:

    Pumpkin Spice Cake with Maple Glaze

    Make a festive statement with this scrumptious cake, which is excellent any time of year but is especially delicious during the holiday season.No one will suspect that using a cake mix will make the recipe easier.The typical pumpkin and spices, as well as the delightful maple glaze, give it a homemade flavour that is quite delicious.Texas resident Barbara Elliott contributed to this article.

    Coconut Chiffon Cake

    The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

    Sandy’s Chocolate Cake

    Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. With just one mouthful, you’ll understand why this velvety beauty was chosen the greatest chocolate cake recipe and earned first place in the competition. Sandra Johnson, of Tioga, Pennsylvania, sent in this message.

    Spicy Applesauce Cake

    This cake travels and slices well, making it ideal for a picnic. With chocolate chips, walnuts, and raisins, it’s sure to be a hit with everyone. Marianne Platt lives in Sequim, Washington.

    Jeweled Fruitcake

    I guarantee you that this sparkly fruitcake is very delicious. Even my friends and family members who aren’t generally fans of fruitcake rave about how delicious this cake is! — Sharon Hoffman and Donna, both from Texas

    German Chocolate Tres Leches Cake

    It was in Ecuador some years ago that I had my first taste of tres leches cake. As a result, I’ve tweaked the recipe a bit by using some of my favorite components, such as chocolate and coconut. This version also contains a dash of rum, making it a special treat for adults only. • Lisa Varner, from El Paso, Texas

    Gingered Apple Upside-Down Cake

    That this gingerbread pleasure is so intensely flavored and delectable is something I appreciate. This cake is best enjoyed while still warm from the oven with a generous scoop of vanilla bean ice cream for icing on top. Swastika, Ontario resident Raymonde Bourgeois

    Buttermilk Pound Cake

    After retiring from teaching, I’ve found that I have more time to devote to baking. It’s no surprise that this buttermilk pound cake is my most popular. It is a really southern dish, and one that I believe cannot be topped—once folks have tried it, they will never use buttermilk in any of their other recipes again. The following is a letter from Gracie Hanchey of De Ridder, Louisiana:

    Glazed Spiced Rum Pound Cakes

    My recipe yields two loaf-sized sweets, which are ideal for serving to a group of people. Both the cake and the icing have a strong spiced rum taste that stands out. • Christine Russell, from Littleton, New Hampshire

    Butter Pecan Layer Cake

    This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida

    Sock it to Me Cake

    One of my favorite bundt cake recipes, this easy Southern Sock it to me cake is prepared with a delicious and supple butter cake in the middle, a ribbon of pecan brown sugar cinnamon streusel filling in the middle, and a simple vanilla icing on top.In the unlikely event that you haven’t heard of a Sock it to Me Cake, you are definitely missing out!The heart of this soft, delicate cake is adorned with a ribbon of brown sugar, pecan, and cinnamon streusel, and the top is finished with a vanilla glaze.You might think of it as the greatest Southern butter cake with a surprise filling; it’s quite simple to prepare yet absolutely excellent.This taste profile is also found in my soft cinnamon rolls and simple sticky buns, so be sure to try them out!

    What You’ll Need for This Recipe

    You may use unsalted butter, but if you like salted butter, reduce the amount of salt you use by 1/2 teaspoon. Make sure to toast your pecans before eating them since it brings out the best taste.

    How to Make Sock it to Me Cake

    Bake for 325 degrees Fahrenheit and oil the interior of your bundt pan with baking spray or butter before flouring it.In a small mixing bowl, combine the chopped toasted pecans, cinnamon, and brown sugar; stir until well combined and put aside to cool.2.In a large mixing bowl, sift together the flour, salt, and baking soda, then whisk together and put aside.3.

    1. Using an electric mixer, cream the butter and sugar together on high speed for about 4 minutes, until light and fluffy.
    2. Make careful to scrape the bottom of the bowl halfway through, since you want a good uniform mixture.
    3. 4.

    Add the eggs one at a time while mixing on medium speed, scraping down the sides of the bowl, and mixing again.5.Add the flour mixture to the batter and mix on low speed until the flour is well integrated into the batter.6.Scrape the bottom of the basin and then add the sour cream and vanilla extracts.

    • Mix on low speed until everything is just incorporated.
    • 7.
    • Pour half of the batter into the bunt pan that has been prepared, then equally distribute the pecan filling over the surface.
    • Smooth the top of the cake with the remaining batter.
    • Preheat the oven to 325°F and bake for 65-70 minutes, or until a spear comes out clean.
    • Allow for 5 minutes of resting time in the pan before inverting onto a wire rack to cool entirely.
    • 8.
    • While the cake is cooling, prepare the vanilla frosting by combining powdered sugar, milk, and vanilla extract in a mixing dish.
    • Using an electric mixer, whisk until smooth, adding extra milk as required to get the desired consistency, then spoon over the cooled cake.

    Pro Tips for this Recipe

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • It is important not to overmix the batter! Because mixing until just mixed will activate the gluten in the wheat, resulting in a thick and gummy cake, mixing until just incorporated is the key to making a light fluffy cake.
    • Other spices, like as nutmeg, allspice, or even cardamom, can be added to the filling to customize it.
    • To add texture and aesthetic appeal to the frosting, chopped candied or toasted walnuts can be placed on top of the icing.
    • When you are ready to serve this cake the next day, microwave it for 20 seconds to warm up the butter in the batter before serving. Because of this, it will have that fresh out of the oven suppleness and will taste even better.

    Frequently Asked Questions

    Why is it called Sock It To Me Cake?

    When I was a kid, I used to say, ″Sock it to me,″ which became a catchphrase thanks to the comedy show, Laugh In. It was first printed on the back of the Duncan-Hines Golden Cake mix box, and it is still available on the back of the box today. Its flavor is so strong that the name, while a little strange at first, is extremely apt for this cake.

    Can you make this with box cake mix?

    Yes!Many bundt cake recipes call for boxed butter or yellow cake mix to be used in the preparation of this cake.If you’re in a hurry or have a box of cake to use up, that’s absolutely something you should consider.The bundt cake is made using a box mix and 1 cup sour cream, 1/4 cup water, 4 eggs, and 1/4 cup granulated sugar.If you are using a box mix, you will just need to add 1 cup sour cream, 1/4 cup water, 4 eggs, and 1/4 cup granulated sugar.

    How many boxes of cake mix do I need?

    In order to fill a standard-sized bundt pan, you will need one box of boxed cake batter.

    What can I add to this cake?

    Try sprinkling around half a cup of chopped toasted walnuts on top of the cake; they will provide a wonderful depth of flavor and texture to the cake.You may also use maple syrup or even whiskey in place of part of the milk in the frosting to make a variation on the conventional vanilla flavoring.If you’ve tried this Southern Sock it to Me Cake recipe, please leave a review and let me know how you got on in the comments section below; I look forward to hearing from you!

    Sock it to Me Cake

    • A moist, soft golden butter cake with a pecan streusel ribbon in the centre and a simple vanilla frosting on top that is both delicious and easy. Course Desserts are served in this restaurant. Preparation time: 15 minutes
    • cooking time: 15 minutes 1 hour 5 minutes 1 hour 5 minutes Time allotted 1 hour and 20 minutes 1 hour and 20 minutes Servings There are a total of 18 parts. Calories A 12 cup Bundt pan
    • a mixer
    • and 418 calories

    For the Cake

    • 1 cup unsalted butter226g, room temperature
    • 2 14 cups granulated sugar425g
    • 3 cups all-purpose flour360g
    • 6 large eggs, room temperature
    • 2 teaspoons vanilla extract10mL
    • 1 teaspoon kosher salt
    • 12 teaspoon baking soda
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g

    For the Filling

    • 1 cup toasted and chopped nuts
    • 13 cup packed brown sugar (66g)
    • 2 tsp cinnamon
    • 1 cup buttermilk

    For the Icing

    • The ingredients are as follows: 2 cups powdered sugar (240g sifted)
    • 3 tablespoons milk 45mL
    • 1 teaspoon vanilla extract 5mL.

    For the Filling

    Combine the chopped toasted pecans, brown sugar, and cinnamon in a medium-sized mixing basin. Set aside after thoroughly mixing.

    For the Cake

    • Preheat the oven to 325 degrees Fahrenheit and grease the inside of your bundt pan with baking spray or butter and flour, whichever you prefer. In a large mixing basin, sift together the flour, baking soda, and salt
    • whisk together and set aside.
    • On high speed, cream the butter and sugar for about 4 minutes, or until light and fluffy. Add the eggs one by one, while mixing on medium speed, scraping down the bowl halfway through the process. In a separate bowl, sift the flour mixture and whisk on low speed until just incorporated. Add the sour cream and vanilla and whisk on low speed only to blend the ingredients. Scrape down the bowl one final time and include any stray parts
    • pour half of the batter into the bundt pan, then sprinkle the pecan filling over the top and pour the remaining batter on top
    • bake for 50-60 minutes. After smoothing the top with a spatula, bake for approximately 70 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 5 minutes before inverting it onto a wire rack to finish cooling.

    For the Icing

    Preheat the oven to 325 degrees Fahrenheit and spray or butter and flour the interior of your bundt pan.In a large mixing basin, sift together the flour, baking soda, and salt; whisk together until smooth and set aside.On high speed, cream together the butter and sugar for about 4 minutes, or until light and fluffy in appearance.Add the eggs one by one, while mixing on medium speed, scraping down the bowl halfway through.In a separate bowl, sift the flour mixture and whisk on low speed until barely incorporated.

    1. Add the sour cream and vanilla and whisk on low speed just to integrate more thoroughly.
    2. Scrape down the bowl one final time and include any stray parts; pour half of the batter into the bundt pan, then sprinkle the pecan filling over the top and pour the remaining batter on top; bake for 30 minutes at 350 degrees.
    3. After smoothing the top with a spatula, bake for approximately 70 minutes, or until a skewer inserted in the center comes out clean.

    Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to finish cooling.

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • It is important not to overmix the batter! Because mixing until just mixed will activate the gluten in the wheat, resulting in a thick and gummy cake, mixing until just incorporated is the key to making a light fluffy cake.
    • In addition to nutmeg, allspice, and cardamom, you may use other spices into your pie crust filling.
    • To add texture and aesthetic appeal to the frosting, chopped candied or toasted walnuts can be placed on top of the icing.
    • When you are ready to serve this cake the next day, microwave it for 20 seconds to warm up the butter in the batter before serving. It will have the softness of something that has just come out of the oven and will be that much more delectable as a result.
    See also:  How To Doctor Up A Box Cake?

    One serving contains: 418kcal | 60g carbohydrate, 5g protein, 18g fat, 9g saturated fat, 89mg cholesterol, 195mg sodium, 95mg potassium, 1g fiber, and 43g sugar. Vitamin A is 481IU, Vitamin C is 1 mg, calcium is 41 mg, and iron is 1 mg per serving. *Disclaimer Regarding Nutrition

    Sock it to Me Cake V

    Rating: 1 out of 5 stars 03/30/2009First and foremost, I wish that the information provided in these recipes was accurate when they are posted.When the baking time is wrong and the ingredients aren’t exactly as specified, producing a high-quality result is nearly difficult.I followed the recipe exactly, and the result was a complete disaster..90 minutes is far too long for this cake to bake, and I’m not sure whether it was a mistake, but three teaspoons of cinnamon is a little excessive, even for me who loves cinnamon.Not only that, but after an hour in the oven, the crust was firm and the cake was drier than expected.

    1. I squandered $20 on ingredients and was generally dissatisfied with the results.
    2. If I attempt it again, I’ll most definitely make some changes to it.
    3. Rating: 5 out of 5 stars 09/29/2002 A great base recipe for Sock It To Me Cake, this one is sure to please!

    I love to make everything from scratch, and I get a lot of requests for this particular cake.The following recipe has been slightly modified to make it a bit richer to suit my own preferences, but it is still highly recommended!Thank you for your contribution.Rating: 3 out of 5 stars This is a simple sour cream poppy seed loaf cake that has been embellished with a strip of nuts and spices in the center.The flavor of the cake is excellent, but it turned out to be a little dry.

    • However, because the oven temperature for this cake is greater than for a regular pound cake, a shorter baking time may result in a moister cake than with a longer baking time.
    • It’s certainly worth it to make this recipe again.
    • Rating: 4 out of 5 stars Posted on September 30, 2009This cake was wonderfully moist and tasty.
    • When I’ve tried other recipes in the past, I’ve always felt that the cake was too dry.
    • I did make some changes to the original recipe.
    • 1.
    • I used just 2 tablespoons of cinnamon and 1/2 teaspoon of mexico genuine vanilla (delicious!).
    • I also used a small amount of butter in the cinnamon, sugar, and nut layer.
    • It assisted in binding and saturating the layer.
    • The most important thing to note is that I only cooked the cake in the oven for 65 minutes.

    It would have been ruined if the score had been 90.So, I suppose I should add that, with the help of the suggestions made by others and some of my own, it turned into the finest Sock It To Me can I’ve ever had.I would strongly advise you to bake it in the manner in which I did.Rating: 5 out of 5 stars 10/17/2007 This was the most delicious cake I’ve ever cooked from scratch.We all enjoyed the smooth, light texture of the cake, as well as the cinnamon, sugar, and nut filling.I did lower the cinnamon to 1 tablespoon instead of 3 tablespoons because it was a little too overpowering otherwise.

    Everything else about this dish is excellent!Rating: 5 out of 5 stars 10/19/2003 I baked this cake and gave it to all of my in-laws as a gift.Not only was it delicious, but I created it from scratch, unlike the cakes at the restaurant.Rating: 5 out of 5 stars Posted on 09/12/2001This cake was simple to make and had a delicious flavor.Everybody thinks I’m a fantastic cook!(If only they knew what they didn’t know) Try it out and see what you think, but most importantly, TASTE it!

    • Rating: 5 out of 5 stars 07/28/2008This is an excellent cake.
    • I was wondering whether there was a mistake with the cinnamon.
    • It was a little too much for my liking.
    • I’ll use 3 teaspoons instead of the 3 tablespoons that the recipe called for next time.
    • Rating: 5 out of 5 stars 01/16/2009 This is a fantastic dish!

    My cake turned out just gorgeous.The 90-minute baking time is quite excessive for this cake.I cooked it for 45 minutes and it was totally done.I substituted cake flour for all-purpose flour and used 12 ounces of sour cream in place of the all-purpose flour.In addition, I brushed a glaze made of milk and confectioner’s sugar over the somewhat warm cake before serving it.It was a hit with everyone.

    Thank you very much for the recipe!Rating: 5 out of 5 stars 07/09/2006 This was almost perfect in every way.My bundt pan was black, and the crust appeared to be thick when it came out of the oven.

    Aside from that, the cake was very delicious!I just had to cook it for 60 minutes, which was fantastic.Rating: 5 out of 5 stars 06/28/2006 I made this cake for a birthday lady at work, and my coworkers thought it was delicious.

    It’s not too sweet, either.I did, however, increase the amount of nuts to 1 cup.The birthday girl was trying all she could to keep it from going so she could take it home with her.

    • Rating: 5 out of 5 stars 22nd of September, 2006: This cake is DELICIOUS!
    • Because of the softness of the core, I received several remarks stating that it tasted like actual bread.
    • It’s a fantastic dish that tastes really delicious!
    • Rating: 5 out of 5 stars I grew up eating the version of this cake that starts with a box of cake mix; however, I prefer this variation, which I have included in my cookbook.
    • This cake was delicious and flavorful, and it was a hit with everyone.
    • I simply cooked it for approximately 50 minutes, or until a toothpick came out clean.
    • Thank you very much for your contribution!
    • Rating: 5 out of 5 stars 05/20/2009This is a fantastic recipe that just requires a few minor adjustments.
    1. Reduce the oven temperature to 325 degrees and bake for 70 (seventy) minutes.
    2. I like 1 tablespoon cinnamon to 1 1/2 tablespoons sugar, and I added an additional 1/2 teaspoon vanilla.
    3. It turned out fantastic and was really popular.
    4. Rating: 4 out of 5 stars 01/09/2012I’m pleased I read the evaluations since they assisted me in making some changes to the procedure.
    5. I lowered the amount of cinnamon to 1 tablespoon.
    6. I made a substitution for the sour cream by using nonfat Greek yogurt.

    The baking process took 55 minutes to finish.Instead of the box mix version, which is more spongey, this cake is definitely more like a pound cake.With our tweaks, this turned out to be a very nice dish, and I would absolutely cook it again.

    Rating: 5 out of 5 stars 10/11/2007 This dish is one of my favorites since it is cooked from scratch and is really delicious!Rating: 5 out of 5 stars 05/20/2010 Once I made a few little adjustments, the cake was delicious.If you have a gas stove, turn the oven down to 325 degrees and add 1 extra stick of butter.

    1. 2 teaspoons of cinnamon, and bake for 1 hour to 15 minutes.
    2. Rating: 1 out of 5 stars 05/01/2013 Having read this recipe, I knew better than to add three tablespoons of cinnamon and bake it at 350 degrees for one hour and thirty minutes.
    3. Rating: 4 out of 5 stars 12/31/2003 great dish that is quite delectable Rating: 3 out of 5 stars 10/06/2007 I followed the recipe to the letter, with the exception of the baking time.
    4. Despite the fact that I just baked for one hour, the cake is really dry.

    It has a pleasant flavor, but it does not have the moistness of a moist cake.If I bake the cake a second time, I will only bake it for 50 minutes this time.Rating: 3 out of 5 stars 10/02/2005 Only an hour of baking time was required for this recipe.

    1. Thank god I took the initiative to look into it at that time.
    2. It had a good flavor, but I thought it was a touch overcooked even after an hour.
    3. Next time, I think I’ll swap the cake layers and filling layers at least twice, to make it more visually appealing.
    4. Rating: 4 out of 5 stars 12/22/2007 It was simple to make and delicious; I plan to use it as a coffee cake in the future.
    5. Rating: 3 out of 5 stars 06/04/2011This cake is just too thick for my liking.
    6. It is recommended that you use the Baker’s German Chocolate Cakerecipe as a basis and eliminate the chocolate completely.
    • As previously said, you should probably use three teaspoons of cinnamon rather than three tablespoons, as suggested by other reviews.
    • Before placing the pan in the oven, sprinkle the top layer of batter with the remaining nut mixture that was set aside.
    • Rating: 5 out of 5 stars 08/27/2015 This is a fantastic alternative to a mix.
    1. I’ve been preparing this cake for forty years, and my original recipe calls for combining 2 tablespoons powdered sugar, 1 teaspoon cinnamon, and 2 tablespoons nuts on the bottom of the pan before putting half of the mixture in the middle.
    2. The center layer contains 2 tablespoons brown sugar, 1 tablespoon cinnamon, and 2 tablespoons nuts.
    3. It all comes down to personal preference.
    4. I prepared this recipe just as I did my last one, and it was delicious!
    5. Rating: 4 out of 5 stars It was excellent, as I discovered on December 25th, 2012.
    6. Next time, I’ll simply cook it for 75 minutes instead of the full 90 minutes because it almost burnt when cooking it for so long.

    Rating: 2 out of 5 stars February 11, 2014After it has cooled, this cake is very DRY!90 minutes is just too long to spend baking a cake like this!As the ″flavor″ of this recipe is good, it will be tried again; however, after the first 35 to 40 minutes, we will check it for ″doneness″ at intervals until it is done.

    Rating: 3 out of 5 stars 01/29/2012I definitely loved preparing this cake, albeit I think there was a little too much cinnamon.Next time, I’ll use only 1 tablespoon of cinnamon instead of three, add more nuts, and reduce the cooking time by 30 minutes.Rating: 4 out of 5 stars 09/06/2011This cake was good, but the texture was a touch rubbery, which was not what I was expecting.Perhaps I baked it for too long; I baked it for 1 hour at 325 degrees.In addition, depending on the feedback, I made a few adjustments to the cinnamon.The vanilla extract was replaced with 3/4 tbsp.

    Rum Extract, 1 drop vanilla Extract, 1 drop lemon Extract in place of the original vanilla extract.The cake flavor was excellent; but, if the texture had been more consistent, this would have been an excellent cake.Rating: 3 out of 5 stars 12/02/2010 Too much time spent in the kitchen.50 minutes is a reasonable amount of time.

    • Cinnamon must be a typographical error.
    • Even for someone who like cinnamon, 3 T is excessive.
    • Aside from that, it is a fantastic dish, and I will make it again with minor modifications.
    • Rating: 4 out of 5 stars 01/02/2016 Although the cake is delicious, baking it for 90 minutes at 350 degrees is not recommended.
    1. I pulled it out after 70 minutes, and I wish I’d checked it at 60 minutes or earlier since it’s dried up and has a hard crust on the outside.
    2. I’ll certainly make this again, but I’ll cut the baking time in half next time.
    3. It’s great because it was made from scratch.
    • Rating: 5 out of 5 stars 05/27/2015 Once the oven temperature was adjusted to 325 degrees, I checked to see whether it was done after one hour.
    • My cake was moist and delectably tasty.
    • I had several requests to prepare additional cakes very immediately!
    • Rating: 2 out of 5 stars 06/08/2016Terrible DRY AS A DRY DAY!
    • I LISTENED TO THE INSTRUCTIONS 90 minutes is far too long, and I even decreased the temperature, which was still far too high.

    Rating: 5 out of 5 stars 10/10/2019This is a fantastic recipe.As with other reviewers, I found that 70 minutes was the minimum amount of time required for baking.Moist and crumb was great.For the glaze, I used 1 cup powdered sugar and 2 tablespoons coffee.

    I cooked this for meals on wheels and drizzled the glaze on top after portioning it out.I’m going to make this again because I don’t have any cake mixes in my cupboard.Rating: 5 out of 5 stars 08/04/2015This is exactly what I had been searching for.I simply followed the recipe exactly as it was written.The nuts were the only item I didn’t include in the recipe.

    Obviously, I reduced the quantity of cinnamon in the recipe, but other than that, I absolutely like it.Thank you very much.Rating: 5 out of 5 stars 07/27/2018 I didn’t make any significant adjustments, but I did take some of the other reviewers’ ideas into consideration and produced two layers of the filling instead of just one!I’ll definitely be making this again!Rating: 5 out of 5 stars 08/14/2017 Substitute for gluten-free products.

    1. Because my husband and I are gluten intolerant, I made a few modifications to the recipe, including using Bob’s Red Mill 1 to 1 Baking Flour and adding just enough Vanilla Almond Milk to make the batter moist enough to pour.
    2. After glazing it, I didn’t cut it immediately away.
    3. Not until I read some of the critiques on this site did I get concerned about it being dry or hard, and only then did I begin to cut into it.
    4. I tried it, gave a portion to my spouse, and waited to see what would happen next.

    It was a huge hit with him!My spouse is a sucker for sweet things!The only issue is that it turned out soggy, like if I had used a banana instead of a ripe banana.

    1. When I inquired about it, he responded by saying, ″Don’t modify my recipe next time!″ Keep it exactly as it is now.
    2. Now I’m not sure if the pie will make it till Wednesday in time for me to deliver a portion to a church buddy, as she had requested!
    3. * The only difference was that I pulled it out 2 minutes sooner than the 90-minute time limit, but I doubt that it would have made much of a difference.
    4. Rating: 2 out of 5 stars 12/24/2017 Most likely will not be made again.
    1. Baked for 60 minutes at 350 degrees.
    2. That is excessively long.
    3. According to the recipe, bake for 90 minutes.
    1. Not overly sweet.
    2. Three teaspoons of cinnamon is completely erroneous.
    3. The top crust is dry and firm.

    Nooo!Rating: 2 out of 5 stars 02/24/2017 After making it twice and a third time, I discovered a boxed cake mix recipe that worked just as well.It is far too thick and need additional moisture.The following modifications are required: Increase the amount of butter, use sifted CAKE flour, and extra flavoring; bake for 60 minutes at a temperature of no more than 350 degrees (I used 335), testing the middle after 60 minutes.Struessel should contain roughly 2 teaspoons cinnamon and 3 tablespoons light brown sugar, which should be mashed together with a fork to combine.

    Then place in the center of the cake batter, sprinkle with nuts, and then add additional struessel on top (use pieces rather than chopped because they are larger).Finally, the glaze (a unique glaze that does not include a lot of confectioners sugar) was brushed over and then drizzled on, with nuts sprinkled on top the next time I make it.The glaze will solidify and hold the nuts in place.I bake quite a bunch, and the density was once again the most difficult issue to overcome.Rating: 4 out of 5 stars 12/30/2017 As a result of reading the reviews and keeping in mind that this is just a standard sour cream pound cake with a layer of cinnamon, sugar, and pecans, I made a few minor adjustments to the recipe and cooking time.1 tablespoon of cinnamon was substituted for 3 tablespoons.

    prepared a sour cream out of buttermilk and butter to add some moisture to the mix Reduced the cooking time by 15 minutes to 1 hour and 15 minutes.and then glazed while still hot It is a gorgeous cake with a great texture.Rating: 5 out of 5 stars 04/14/2018It was incredibly simple to put together this cake.I used a tube pan to bake it.The cake was exceptionally tall and delicious.

    Based on earlier reviews, I only used 1 tablespoon cinnamon and roughly 1 cup of pecans in my recipe this time.I did, however, add a small amount of butter to my pecan, cinnamon, and brown sugar mixture.I cooked it at 325 degrees for 75 minutes, as recommended in the reviews.Everything about it was PERFECT!Rating: 4 out of 5 stars 09/13/2020 After a few tweaks, this cake turned out rather well.

    See also:  What Does Fruit Cake Taste Like?

    Instead of three teaspoons of cinnamon, I used two tablespoons.I lowered the temperature to 330 degrees Fahrenheit.It took longer to cook, but it did not burn or dry out.I baked it for roughly 50 minutes, or until a toothpick inserted into the center came out clean.

    I still believe it lacks something, but I’m not sure what else I might use as a flavoring, so I’m putting it on my to-do list.Aside from that, it was an excellent dish.Rating: 4 out of 5 stars 09/09/2020 I’m not sure if the baking time is correct because my cake was over-done after 60 minutes of baking.I’m going to try it again with a considerably shorter baking time this time.

    Sock It to Me Cake Recipe

    Publication date October 29, 2021; most recent update on November 1, 2021 It all starts with a box of cake mix, but the final result is a wonderful cinnamon sugar bundt cake that is filled with nuts and brown sugar.It was in my grandmother’s recipe box that I discovered this Duncan Hines sock it to me cake recipe.Like my grandmother’s recipe for the tastiest coconut cake you’ll ever eat, it begins with a box of cake mix.Recipe for an appealing bundt cake made with yellow cake with cinnamon, brown sugar, and nuts, inspired by a cool, retro fad.It’s a cake mix recipe that’s been doctored up, and the additional ingredients result in a luscious delicacy that has a subtle flavor of fall and the holiday season to it.

    1. Because you already know how much we adore simple recipes, we recommend that you check out our Triple Chocolate Cupcakes, Pumpkin Bundt Cake with Carrot Cake Mix Cookies, and Pistachio Cake recipes, all of which start with a box of cake mix.
    2. Please keep in mind that this content may contain affiliate links.
    3. As a result, if you click on a link and make a purchase, we may earn a small fee.

    Thank you very much!

    Ingredients You’ll Need

    • What you’ll need to make this funky cake is as follows: Duncan Hines Classic Butter Golden Cake Mix — You may create your own yellow butter cake by following our recipe for yellow butter cake, or you can use a box mix that you like. Whatever method you choose, be sure to leave aside 1 1/4 cups of the dry cake mix to combine with the nuts and brown sugar before baking.
    • Sugars — You’ll need white, brown, and powdered sugars for this recipe.
    • This recipe calls for more eggs than most cake mixes ask for
    • nevertheless, this is a personal preference.
    • Vegetable oil — If you don’t have vegetable oil on hand, you may substitute another milder smelling oil.
    • Water
    • Sour cream — This contributes to the moist and rich texture of the cake.
    • Ground cinnamon – This serves to enhance the flavor of the cake and is a key component of what makes it so delicious.
    • Pecans — Although pecans are the typical choice, almonds or walnuts might also be used
    • Any type of milk will suffice
    • but, if you don’t have any, use water instead.

    What you will need to make Sock it to Me Cake:

    • Bundt Pan — I used a conventional bundt pan because I enjoy the clean, basic aesthetic of it, but you may also use a more upscale bundt pan if you want.
    • Cake Carrier – This is a person who transports cakes. The fact is that you’ll want to bring this to all of your gatherings.

    You know what else makes a fantastic cake even better? A package of brownie mix, to be exact! The brownie chocolate chip cookie dough cake and the turtle brownie cake are two desserts that you must try!

    Instructions

    Step one is to prepare the batter.Well, first and foremost, you must preheat your oven to 375 degrees Fahrenheit before proceeding.Once the oven is preheated, combine the cake mix (with 14 cup of the mix left aside), sugar, eggs, oil, water, and sour cream in the bowl of a stand mixer fitted with a paddle attachment.Mix all of the ingredients together using the paddle attachment until they are fully blended, scraping down the sides as you go.Make the nut filling in the second step.

    1. Then, in a separate dish, combine the remaining 14 cup cake mix, the brown sugar, the cinnamon, and the chopped nuts until well combined.
    2. Set it aside for now.
    3. Step 3 – Pour the batter into the pan.

    Half of the cake batter should be placed in a greased and dusted bundt pan, followed by the cinnamon sugar pecans, making sure to allow a little space between the inner and outer cake pan and the cinnamon sugar pecan combination.Repeat the process with the remaining cake batter.Using a small spoon, carefully spoon on the remaining cake batter on top of the pecans, ensuring that it is equally spread.Step 4: Put the cake in the oven.Insert a toothpick into the middle of the cake and bake for 35 to 40 minutes at 375 degrees F, or until a toothpick inserted into the center of the cake comes out clean.

    • Using caution, take the cake from the oven and allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to finish cooling completely.
    • Allow the cake to cool fully before serving.
    • Step 5: Prepare the frosting for the cake.
    • Mix 1 teaspoon of milk at a time into the powdered sugar in a small mixing basin until the mixture is thick but still pourable, about 3 minutes.
    • It’s possible that you won’t use all of the milk.
    • Once the cake has been allowed to cool completely, sprinkle the frosting over the top.
    • Once the frosting is applied, slice the cake and serve it to your guests.

    Why Do They Call It Sock It To Me Cake?

    Sock it to me cake is a traditional (old school) yellow cake recipe that is delicious and easy to make. It first appeared in the 1970s and was made using yellow cake, sour cream, additional eggs, cinnamon, brown sugar, and almonds to elevate it to a higher degree of sophistication. ‘Sock it to me!’ is the statement that inspired the creation of the cake.

    What Kind of Cake Mix Is Best? 

    My grandmother’s recipe called for Duncan Hines Butter Golden Cake Mix, so that’s what I’ve always used to make the cake. Of course, you may use any yellow cake mix you like, and the results will be just as tasty. This cake may also be made from scratch (see the recipe below!).

    Can I Make Sock It To Me Cake From Scratch? 

    Yes!If you want to create this cake from scratch, our Yellow Butter Cake recipe is a good starting point.To make the Yellow Butter Cake batter, use our yellow butter cake recipe and the ingredients given there (but don’t actually bake it!) after then you can proceed with the sock it to me cake recipe, which is located at instruction 3 on the recipe card Don’t forget to set aside 1/4 cup of the dry ingredients that you’ve combined to use in the cinnamon sugar pecan mixture!

    How to Make it Ahead of Time 

    If you want to create the cake ahead of time, bake it and allow it to cool fully before adding the frosting. Refrigerate the cake for up to 1 week once it has been placed in an airtight container. The combination of this cake and a cup of coffee in the morning is perfect… but don’t tell anyone, because we won’t!

    Looking for Easy Cake and Cupcake Recipes?

    • Other cake recipes include: Apple Spice Cake, Caramel Apple Cupcakes, Tres Leche Cake, lemon cupcakes with lemon buttercream frosting, coconut sheet cake, strawberry angel food cake, lemon pound cake, sour cream pound cake, and more.

    Do you enjoy this recipe? Make sure to follow us on Instagram and Pinterest for more delicious recipes just like this one!

    Sock it to Me Cake

    • Put a Sock in It for Me Cake is a simple bundt cake recipe that starts with a basic yellow butter cake and is loaded with cinnamon, sugar, and nuts in the middle. A classic cake recipe that you have to try out for yourself. a Duncan Hines Classic Butter Golden Cake measuring 15.25 ounces Set aside 14 cup of the cake mix when you’ve finished mixing it.
    • 14-cup Sugar
    • 4 huge Eggs
    • 13-cup Vegetable oil
    • 14-cup Water
    • 1 cup Sour Cream
    • 3 tablespoons Brown Sugar
    • 2 teaspoons Ground Cinnamon
    • 1 cup finely chopped Pecans
    • 1 cup powdered sugar
    • 2 tablespoons Milk
    • Preheat the oven to 375 degrees Fahrenheit.
    • In the bowl of your mixer, combine the cake mix (save 14 cup of the cake mix for later), sugar, eggs, oil, water, and sour cream until well combined. Make use of the paddle attachment to fully incorporate all of the ingredients in the mixing bowl, scraping down the sides as you go.
    • 1 14 cup cake mix
    • brown sugar
    • cinnamon
    • and pecans
    • combine in a small mixing dish
    • refrigerate until ready to use
    • Half of the cake batter should be poured into a bundt pan that has been oiled and dusted.
    • Using the cinnamon sugar pecans, sprinkle them over the batter, being careful to leave a little amount of space between the inner and outer cake pans and the cinnamon sugar pecan mixture.
    • Gently pour the remaining cake batter on top of the cinnamon sugar pecan mixture, being sure to spread it throughout the mixture evenly.
    • Place the bundt pan in the oven and bake for 35-40 minutes at 375 degrees F, or until a toothpick inserted into the middle of the cake comes out clean
    • Once baked, allow the cake to rest for 10 minutes before removing it from the bundt pan and allowing it to cool entirely on a wire rack.
    • To make the frosting, place the powdered sugar in a small mixing bowl and gradually add the milk, one teaspoon at a time, until you get a thick but pourable consistency. It’s possible that not all of the milk will be needed.
    • When the cake has been allowed to cool fully, sprinkle the frosting over the top of the cake and serve.

    For those who want to prepare this cake from scratch, our Yellow Butter Cake recipe is a good starting point.Prepare the Yellow Butter Cake batter according to the recipe directions, and then proceed with the remainder of the instructions beginning at step 3.Please remember to set aside 1/4 cup of the dry ingredients that have been combined together to use in the cinnamon sugar pecan mixture!Serving size: 1 slice Calories: 276 kilocalories carbohydrate (36g), protein ( 3g), fat (13g), saturated fat ( 6g), sodium (400mg).There are 48 mg of cholesterol, 225 mg of sodium, 78 milligrams potassium, 1 gram of fiber, 25 grams of sugar, 150 micrograms of vitamin A and vitamin C, 90 milligrams of calcium, and 1 milligram of iron.

    1. Nutrition Disclaimer: We are not registered dietitians or nutritionists.
    2. The nutritional information is provided as a courtesy and is only an approximation.
    3. They are created using an online API that identifies the names and quantities of the ingredients and performs calculations depending on the serving size.

    It is possible that different people will have different results.

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    America’s Five Most Popular Desserts – Dale’s Daily Data

    Many individuals consider it to be their favorite portion of the meal.The word dessert is derived from the French word desservir, which means to clear away or clear away from anything.As a result, remove everything off the table and create place for something sweet to consume.You might be able to come up with a name for them.TLC Network and HowStuffWorks have put together a list of America’s top five favorite desserts, which you may or may not agree with.

    Cheesecake

    Classical Greek cookbooks provide the first known recipes for cheesecake.A modest serving of cheesecake was offered to the athletes competing in the first Olmpic Games.The New York style cheesecake is the most popular type of cheesecake, and it is created using cream cheese, eggs, cream, sugar, and a graham cracker crust.Some individuals like it with fruit toppings, but the majority like it plain.

    There’s always room for Jello

    In the case of Jello, it is one of those product names that has become associated with the brand. Gelatin dessert is quick to prepare, simple to consume, and nearly clean-up-free. It’s a big hit with the kids. It’s also popular in senior communities.

    Apple Pie

    Do you think there’s anything more uniquely American than apple pie? The problem is that it was not invented in this country. Around 1390, the first apple pie was baked in Europe, and immigrants carried their recipes with them to the United States of America.

    Chocolate Cake

    Despite the fact that cake has been present since the time of the ancient Egyptians, it was not until the late 1600s that the first chocolate cake was created, after the Spanish introduction of chocolate to Europe. It is not only the most popular cake in America, but it is also the most popular cake in the entire globe.

    Ice Cream

    As long back as 3000 BC, the Chinese were enjoying flavored ice in various forms.In the 1600s, Marco Polo carried the concept back to Italy with him.In 1792, a cookbook titled ″The New Art of Cookery″ published the first known recipe for ice cream in the United States.It was for vanilla ice cream, which is by far the most popular flavor in the United States.Chocolate comes in a distant second place.

    Sour Cream in Cake Mix (4 Reasons You Should Try It)

    1. It is possible that this content contains affiliate links.
    2. If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.
    3. In addition, as an Amazon Associate, I receive a commission on eligible purchases.
    4. – Baking a simple cake requires only a few basic materials that are readily available in most people’s kitchen cupboards and refrigerators.
    5. For example, flour, butter, eggs, and sugar may all be used to make a cake during baking.
    6. This is a straightforward procedure.
    • People, on the other hand, are always seeking for and employing c

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