Sock It To Me Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/3 cup Brown sugar, dark
  • 1 package Cake mix, plain yellow
  • 3 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1/4 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2 tbsp Milk
  • 1 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on southernplate.com

Description

Ingredients

• Cake:
• 1 package plain yellow cake mix
• ⅓ cup dark brown sugar
• 3 teaspoons ground cinnamon
• 1 cup sour cream
• ½ cup chopped pecans, optional
• ⅓ cup vegetable oil
• ¼ cup water
• ¼ cup sugar
• 4 large eggs
• 2 teaspoons vanilla
• Glaze:
• 1 cup confectioners sugar
• 2 tablespoons milk

Directions

• Preheat oven to 350 degrees.
• Grease and flour tube pan or Bundt pan. Set aside.
• For struesel filling, place 3 tablespoons cake mix, brown sugar, cinnamon and pecans in small mixing bowl and stir until well combined.
• Place remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla in large mixing bowl.
• Beat one minute with mixer and stir down sides.
• Continue beating two minutes on medium speed.
• Pour half of the batter into prepared pan.
• Top with struesel mixture.
• Pour remaining cake batter over struesel and spread gently to sides of pan.
• Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.
• Let cool for 10 minutes and then turn out onto rack to cool completely.
• For the glaze:
• Place sifted confectioners sugar in small mixing bowl. Add milk, 1 tablespoon at a time, and whisk until smooth. More milk can be added if needed until glaze is thin enough to drizzle over cake.