Sock-It-To-Me-Cake (12 to 16 servings)
Sock-It-To-Me-Cake (12 to 16 servings)
1 package Duncan Hines Deluxe Butter Recipe Golden Cake Mix, divided (if Duncan Hines unavailable, another brand butter recipe cake mix will do)
4 eggs
1 cup dairy sour cream
1/3 cup Crisco or Puritan oil
1/4 cup water
1/4 cup granulated sugar
Streusel Filling
2 Tablespoons of the cake mix
2 Tablespoons brown sugar
2 Tablespoons ground cinnamon (I use less)
1 cup finely chopped pecans or walnuts
Glaze
1 cup confectioner's sugar
1 to 2 Tablespoons milk
1. Preheat oven to 375 degrees. Grease and flour a 10-inch tube pan (Angel food pan)
2. For streusel filling: Combine 2 Tbsp. dry cake mix, brown sugar, and cinnamon. Stir in pecans. Set aside.
3. For cake: Combine remaining cake mix, eggs, sour cream, oil, water, and granulated sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Put onto serving plate; cool completely.
4. For glaze: Combine confectioner's sugar and milk; stir until smooth. Drizzle over cake.
Tip: For a quick glaze, heat 1/2 cup Duncan Hines Vanilla Frosting over medium heat, stirring constantly, until thin.
My Note: I tried the quick glaze (heated it in microwave) and it worked great. However, I find this cake tastes good without the glaze.
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