Sock-It-To-Me Cake

  This cake from the Duncan Hines Holiday Spectacular cook booklet is more of a coffee cake than a frosting type cake. I have not tried doing so, but I think it would work well as cupcakes. It uses a tube pan and will not rise a lot as a cake would. The thin glaze on top adds just a little extra to the flavor and finishes it off.     
  When I was working, this cake was a favorite of my fellow employees. Easy to make and another of those quick to fix recipes. Baking with a cake mix as the start will usually lead to a quick and easy recipe. 
Sock It To Me Cake
 Streusel Filling
2 tablespoons of your Golden or yellow cake mix 
2 tablespoons brown sugar
2 tablespoons cinnamon
1 cup finely shopped nuts
4 eggs 
1 cup dairy sour cream
⅓ cup salad oil
¼ cup granulated sugar
¼ cup water
1 cup confectioners sugar - 1 to 2 tablespoons milk (if you add a flavoring cut back on the liquid
  Preheat oven to 375°F. Grease and flour 10 inch tube pan
For streusel filling, combine the 2 tablespoons of cake mix, brown sugar, cinnamon and the one cup of chopped nuts. Set aside.
  For cake, combine remaining cake mix, eggs, cour cream, oil, water and granulated sugar in large bow. Beat at medium speed for 2 minutes. Pour two thirds of batter into pan. Sprinkle with streusel filling. (There is quite a bit of the filling so I would save a little more of the cake batter to put on top). Spoon remaining cake batter over the filling. Bake at 375° 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.
  For glaze, combine the confectioners sugar and milk in small bow. Stir until smooth. Drizzle over cake.

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