Sock It to Me Cake IV

Sock It to Me Cake IV

38

"I first received this recipe in 1972. It was the rage at that time. It's delicious."

Ingredients

{{adjustedServings}} servings 381 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.
  2. 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.
  3. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.
  4. Bake at 375 degrees F (190 degrees C) for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes.
  5. Mix together confectioners' sugar and milk.
  6. Remove cake from pan and drizzle with glaze.
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Reviews

38
  1. 45 Ratings

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Made this cake yesterday, and it is fabulous! Husband ate 2 huge servings! Only subs I made were toasted walnuts (heart healthy) instead of pecans and plain nonfat yogurt instead of fat and ca...

I used all the other recommendations from the other reviews and this cake came out perfect! I made it for a family get together and now it is requested for every one. I added slightly more sour...

This cake was delicious and very moist. I made extra cinnamon and brown sugar topping and layered the top of bundt cake with it. My husband ate almost the whole cake by himself.