Sock It To Me Cake

Dessert

Cook time: 40 minutes

Ingredients

  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup sour cream
  • 2 teaspoons ground cinnamon
  • 1 cup pecans, chopped fine
  • 2 tablespoons milk
  • 1 box cake mix
  • 1 cup powder sugar
  • 3 tablespoons of brown sugar
  • 1/4 cup sugar
Notes

Submitted by Kyna Barnes, clinical operations senior coordinator in the Department of Medicine

Tip: This recipe uses more eggs than most cake mixes call for. Use another lighter tasting oil if you have one on hand. Sour cream makes the cake moist and rich (it stays really moist, too). Pecans are traditional, but almonds or walnuts also work. Use whatever milk you have on hand. Cake mix is your choice (I use Duncan Hines Classic Butter Golden Cake Mix). Powder sugar is for the icing/glaze, and brown sugar is for the filling.

Make sure you have a Bundt pan!

Directions

  • Preheat your oven to 375 degrees Fahrenheit.
  • Reserve 1/4 cup of the dry cake mix to later mix into the nuts and brown sugar.
  • Mix the rest of the cake mix with white sugar, eggs, oil, water and sour cream. Mix until thoroughly combined, scraping the sides as you go.
  • In a small bowl, combine the remaining 1/4 cup of cake mix, brown sugar, cinnamon and pecans. Set it aside. This is for the filling.
  • In a thoroughly-greased and floured Bundt pan, pour in 1/2 of the cake batter and then sprinkle the cinnamon sugar pecans over the batter, making sure to leave a little space between the inner and outer cake pan and the cinnamon sugar pecan mixture.
  • Once the pecans are in place, spoon on the remaining cake batter on top, so it is evenly distributed.
  • Bake at 375 degrees F for 35-40 minutes or until a toothpick stuck into the center of the cake comes out clean.
  • Carefully remove the cake from the oven, and let it cool in the pan for 10-15 minutes before flipping it out and placing it on a plate or wire rack. Allow the cake to cool completely.
  • Place the powdered sugar in a small bowl and mix in 1 teaspoon of milk one at a time until you reach a consistency where it is thick but still pourable. You may not need all of the milk.
  • Once the cake is cool, drizzle the icing over the top.
  • Enjoy!