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Do-what cake?

July 28, 2009
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A couple of days ago a colleague mentioned something called Sock-it-to-me cake.  I had no idea what this was, but everyone else already seemed to know.  What would you do in this situation? Here are your options:

A) Ask. It’s an honest question and the only stupid question is the one you don’t ask.  Right?

B) Don’t ask.  Stew over what it could be and then google it when you get home.  God knows you don’t want to look like the dumb one.

I’m guessing you can tell which one I picked.  Option B.  Option A would have saved me some trouble, but at least through B I got to find out what it was AND get a recipe.  Thank heavens for the Food Network.  Mr. and Mrs. Neely, more specifically.  Based on my “research,” I discovered that it is a traditional Southern butter cake and some consider it to be among the Top 20 Soul Foods.  I’m from Wisconsin, so I don’t have much experience with soul food.  However, the main ingredient is a boxed cake mix, so it can’t be too hard.



The end result was phenomenal: it was moist, nutty and rich.   And the batter was really good.  Chances are you already even have all the ingredients (maybe except the yellow cake mix).  I’m gonna go out on a limb and say that you don’t have to add any more sugar to batter since it’s already sweet enough.  If you’re looking for an easy-to-make cake that’s a real crowd pleaser (as long as no one is allergic to nuts), I’d say this is the one!


Sock-it-to-me Cake

(From The Food Network)

2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans

1 1/2 cups confectioners’ sugar
2 tablespoons milk
2 tablespoons lemon juice

1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

For filling:
For streusel filling, combine all ingredients and set aside.

For cake:
Preheat oven to 375 degrees F.

Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.

For glaze:
Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.

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