Sock It To Me Cake Ii Recipes

Steps:

• Mix together the cake mix and eggs. Fold in the sour cream. Mix in the vanilla, 1 cup sugar, oil and pecans.
• Pour half of batter into a 9 x 13 inch pan. Combine the ground cinnamon and brown sugar. Sprinkle over the batter. Pour the other half of the batter over top.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.
• To make Icing: Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda. Prick cake all over with fork and pour hot icing on cake.

Steps:

• Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.
• In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes.
• Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.
• Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.
• To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!

Steps:

• Preheat oven to 375°F.
• Grease and flour a 10-inch tube or bundt pan.
• For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans.
• For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Pour two-thirds of batter into pan, sprinkle struesel filling.
• Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.
• For glaze combine confectioners' sugar and milk in a small bowl.
• Stir until smooth, and then drizzle onto cake.

Steps:

• Preheat the oven to 350°F.
• Coat a 9 × 13-inch baking pan with nonstick cooking spray. To make the streusel filling, combine the brown sugar, cinnamon, and pecans in a small bowl, and set aside.
• To make the cake, sift the cake flour, sugar, baking powder, and salt together in the bowl of an electric mixer. Add the oil, 3/4 cup of the milk, the vanilla, and lemon juice, and, using the paddle attachment, beat for 2 minutes at high speed.
• Add the remaining 1/4 cup milk and the eggs; beat for 2 minutes longer. Pour two-thirds of the batter into the prepared pan. Sprinkle the batter evenly with the streusel filling, then spoon the remaining batter evenly over the filling. Bake for 28 to 33 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will bounce back when lightly touched with a finger. Allow the cake to cool for 25 minutes in the pan. Run a knife around the edges, invert onto serving plate or cooling rack, and cool completely.
• To make the glaze, whisk together the confectioners' sugar, milk, and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
• In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
• Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.