Sock It To Me Cake Pecan Free Version Recipes
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
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
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!
SOCK IT TO ME CAKE II
Use a cake mix to get a jump start on making this rich, pecan-filled cake with a butter icing.
Provided by Beryl Hubbard
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- Mix together the cake mix and eggs. Fold in the sour cream. Mix in the vanilla, 1 cup sugar, oil and pecans.
- Pour half of batter into a 9 x 13 inch pan. Combine the ground cinnamon and brown sugar. Sprinkle over the batter. Pour the other half of the batter over top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
- To make Icing: Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda. Prick cake all over with fork and pour hot icing on cake.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 56.8 g, Cholesterol 66.4 mg, Fat 26.1 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 9 g, Sodium 323.3 mg, Sugar 45.7 g
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