Sock-It-To-Me-Cake

Karen Hall, Lillie School

Cake:

  • 1 package Duncan Hines® butter recipe golden cake mix
  • 1/2 cup Crisco® or Puritan® oil
  • 1 (8oz) carton dairy sour cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 4 eggs

Filling:

  • 1 cup chopped pecans
  • 2 tsp cinnamon
  • 2 tsp brown sugar
  • 2 tsp reserved cake mix

Preheat oven to 375°.

In large bowl, blend cake mix, sour cream, oil, 1/4 cup sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10 inch tube pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.

Bake at 375° for 45 – 55 minutes, until cake springs back when touched lightly.

Cool, right side up, for 25 minutes, then remove from pan.

Glaze: Blend 1 cup confectioners sugar and 2 tablespoons milk. Drizzle over cake.





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