Sock-It-To-Me Cake

This is the Original Sock-It-To-Me Cake Duncan Hines Recipe with one change. Rather than using the canned frosting, I use the glaze noted below. Enjoy!

Photo by LRay W.
Adapted from duncanhines.com

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

12

servings

Adapted from duncanhines.com

Ingredients

  • STREUSEL FILLING:

  • 1

    package Duncan Hines® Moist Deluxe® Butter Golden Cake Mix

  • 2

    tablespoons brown sugar

  • 2

    teaspoon ground cinnamon

  • 1

    cup pecans, finely chopped

  • CAKE:

  • 4

    large eggs

  • 1

    cup sour cream

  • 1/3

    cup vegetable oil

  • 1/4

    cup water

  • 1/4

    cup granulated sugar

  • GLAZE:

  • 1

    cup powdered sugar

  • 2

    tablespoons vanilla

  • 2

    tablespoons hot milk

Directions

Preheat oven to 375°F. Grease and flour 10-inch tube pan. STREUSEL FILLING: Combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside. CAKE: Combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. GLAZE: Combine ingredients and pour over warm cake.

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