Worlds Best Sock It To Me Cake Recipes

THE BEST SOCK IT TO ME CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees and liberally spray your Bundt cake pan with non-stick cooking spray.
• In a large mixing bowl combine cake mix (minus 2 tbsp reserved for streusel), sour cream, oil (or melted butter), sugar, eggs, vanilla, and water and mix together with an electric hand mixer for 2 minutes until smooth.
• Pour 2/3 of the cake batter into the prepared Bundt cake pan.
• In a small mixing bowl prepare your streusel by combining 2 tbsp dry cake mix, chopped nuts, brown sugar, cinnamon, and nutmeg until fully combined. Sprinkle evenly on top of the cake batter, and then top with the remaining cake batter until covered.
• Bake in the oven for 35-45 minutes. Let cool for 10 minutes in the pan on a wire cooling rack, then flip/transfer to the cake plate you will serve it on.
• Let the cake cool for an additional 20 minutes (30 minutes total) before glazing.
• To make the glaze, combine 1 cup of powdered sugar with 1.5 - 4 tablespoons of milk in a bowl and whisk until smooth. Start by adding 1 1/2 tablespoon of milk and add additional tablespoons to reach desired glaze consistency. For a thicker, white glaze, use 1 1/2- 2 tablespoons of milk. For a thinner drizzle-like glaze that soaks into the cake, use 3-4 tablespoons of milk.
• Spoon glaze on top of the cake and top with chopped nuts, if desired. Slice and enjoy!

SOCK IT TO ME CAKE III

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!

WORLD'S BEST SOCK-IT-TO-ME CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Butter and flour a large bundt or tube pan. Please make sure that the pan is buttered and floured very, very well.
• 3. For cake, in a large mixing bowl, cream together 1 1/2 sticks butter and sugar for about 3-5 minutes.
• 4. Add one egg at a time. Lightly beat in each egg before adding next.
• 5. Add 1 1/2 tbsp of vanilla extract and oil; mix.
• 6. Add 1 1/2 cup of flour and pinch of salt; beat well.
• 7. Beat in 1/2 cup of sour cream; mix well.
• 8. Next, add remaining flour; beat well.
• 9. Add, the remaining 1/2 cup of sour cream; beat well.
• 10. Pour half of the cake batter into the pan; set aside.
• 11. For filling, in a medium bowl add walnuts, brown sugar, 1/2 stick of butter, 2 Tbsp cake batter, and cinnamon.
• 12. Mix until well incorporated, but not creamed. It should clump together.
• 13. Sprinkle all of the filling around the cake batter that is in the pan.
• 14. Pour remaining cake batter on top of the filling.
• 15. Tap the pan on the counter to remove air bubbles and bake for 1 hour 20 mins.
• 16. Remove cake from pan and allow to slightly cool.
• 17. For the glaze, while the cake is cooling, in a medium size bowl, add powdered sugar, tsp of vanilla, and milk.
• 18. Mix very well.
• 19. Pour over warm cake.
• 20. For those who are not too fond of baking but still want to try this cake, I recommend Duncan Hines Golden Butter Recipe cake mix. Use number of eggs according to box instructions. Add half a cup of sour cream and follow the rest of my directions exactly.

SOCK-IT-TO-ME CAKE RECIPE BY TASTY

Steps:

• Make the filling: In a small bowl, stir together the pecans, brown sugar, and cinnamon.
• Make the cake: Preheat the oven to 325°F (160°C). Grease a 10-cup Bundt pan with butter.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add the granulated sugar, baking powder, and salt. Continue mixing on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy, about 8 minutes.
• Add the eggs, 1 at a time, and mix on medium speed, making sure each egg is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl. Add the vanilla and mix until combined.
• Add one third of the flour and mix on medium speed until just combined, then add half of the sour cream and continue mixing until just combined. Scrape down the sides and bottom of the bowl, then continue alternating additions of flour and sour cream. Use the rubber spatula to bring the batter together.
• Pour half of the batter into the prepared Bundt pan and tap the pan against the counter to settle the batter and release any air bubbles. Sprinkle the filling evenly over the batter. Spoon the remaining batter on top and carefully spread in an even layer to cover the filling.
• Bake the cake until a toothpick inserted in the center comes out clean, 60-70 minutes. Remove from the oven and let cool for 10 minutes.
• While the cake cools, make the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
• Invert the cake onto a serving plate and remove the Bundt pan. Pour the glaze over the cake to cover completely. Garnish with pecan halves.
• Slice and serve.
• Enjoy!