Sock It To Me Cake

It's oh so good, and it'll definitely Sock It To Ya.

Listen folks, you better be happy that I went through the trouble of finding these recipes because this is one of the hardest cakes to find anywhere.

First I gotta thank Naturegirl7 for giving me the idea for this lens. I was leaving a comment on her "7-Up Cake" lens and I was going on about how I can only find these cakes in Soul Food restaurants and yada yada yada. Then, it just hit me, or it socked it to me, I guess you can say. I need to do a lens on a Sock It To Me Cake. I even mentioned it in my comment to Naturegirl7, so I hope she doesn't do it before I do! lol.

Now, this first recipe is actually older than I am, since it was made in 1972. So, I hope you find the time and the energy to make one of these luscious cakes. It's not too difficult, should take about 1 1/2 to 2 hours and serves about 10 people.

Ingredients:

1 package butter cake mix -- (18.25 ounces)

1 cup sour cream

1/2 cup vegetable oil

1/4 cup white sugar

1/4 cup water

4 eggs

1 cup chopped pecans

2 tablespoons brown sugar

2 tablespoons ground cinnamon

1 cup confectioners' sugar

2 tablespoons milk

Directions:

Preheat oven to 375degrees F. Grease and flour one 10-inch tube pan. In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees F for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes. Mix together confectioners' sugar and milk. Remove cake from pan and drizzle with glaze.

This recipe is a bit easier for the more timid bakers out there. Plus, as a bonus, it's chocolaty!

Ingredients :

1 box of white or yellow cake mix

1 1/4 cup fresh sour cream

1/2 cup of veg. oil

4 eggs

3/4 cup of chopped macadamia nuts *see note below

1 cup of premium chocolate chips

1/4 cup of granulated sugar

2 tsp. cinnamon

*Other nuts can be used but Macs are great in this recipe. If you can't find raw macadamia nuts, you can use dry roasted and salted nuts. Just roll the salted nuts out on a dish towel until some of the salt is removed and then chop them.

Directions :

Preheat oven to 325 degrees.

Use a Baker's Spray in the bottom of an angel or tube pan OR oil and lightly flour the bottom of the pan.

In a large bowl, combine the eggs, oil, sour cream and cake mix.

Combine thoroughly.

Mix the sugar, nuts and cinnamon in a separate bowl.

Place half of the cake batter into your pan.

Sprinkle all but about 2TBs of the nut and cinnamon mixture over this layer.

Pour the chocolate chips over the nut and cinnamon layer.

Cover with the rest of the cake batter.

Sprinkle the top of the cake with the remaining nuts and cinnamon mix.

Bake for 1 hour and 10 minutes and check using a stick, knife or toothpick to see if cake is done. If not, bake for 10 more minutes.

Let cake cook completely before removing from pan and serve.