Sock It To Me Cake
User Reviews
5.0
6 reviews
Excellent
Sock It To Me Cake
Report
Sock It To Me Cake is moist, tender and full of flavor. The perfect cake to serve for any occasion and always a family favorite.
Share:
Ingredients
For the Cake:
- 1 yellow cake mix 15.25 ounces (reserve 2 Tablespoons for the filling)
- 8 ounces sour cream
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup water
- 4 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 2 Tablespoons yellow cake mix reserved from the cake
- 1/4 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 cup Chopped Pecans
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, mix together the cake ingredients with a hand held or stand up mixer until combined and smooth.
- In a separate medium mixing bowl, stir together the filling ingredients.
- Pour approximately 2/3 of the cake mix batter into the prepared bundt pan.
- Place the filling mixture on top of the cake mix in the pan in an even layer.
- Carefully spoon the remaining cake mix into the pan on top of the filling mixture.
- Bake for 45-55 until a toothpick inserted into the center of the cake comes out clean. If the cake is starting to brown too much on the top, loosely cover it with foil until it’s baked through.
- Let the cake cool in the pan for 20-30 minutes. Then carefully flip the cake onto a serving platter to remove the cake from the pan and allow it to cool completely.
- Whisk together the glaze ingredients until smooth and combined.
- Spoon the glaze on top of the cake and allow it to drizzle down the sides of the cakes.
- Let the glaze sit for 10-15 minutes to harden some and then the cake is ready to slice, serve and enjoy!
Notes
- Store any leftover cake in an airtight container at room temperature for up to 4-5 days.
- I recommend flouring a bundt pan instead of just spraying it with a non-stick spray for easy removal of the cake from the pan.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
347mg
(14%)
Potassium
220mg
(6%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
208IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 347mg | 14% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Raspberry and White Chocolate Lava Cake (The Bleeding Heart Cake)
European, American
4.9
(21 reviews)
