swquilts
09-03-2003, 07:55 PM
Here's the recipe I spoke of.....
* Exported from MasterCook *
Sock It To Me Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
2 Tablespoons light brown sugar
2 teaspoons ground cinnamon
1 cup pecans -- finely chopped
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 each eggs -- large
1 teaspoon vanilla extract
Glaze
1 cup powdered sugar
2 tablespoons milk
Preheat oven with rack in the center to 350 degrees. Lightly spray 10" tube pan with cooking spray and dust with flour, shaking out the excess.
Place 2 TB of cake mix, brown sugar, cinnamon and pecans in a small bowl. Combine well.
Place remaining cake mix, sour cream, oil, water, sugar, eggs and vanilla in a large mixing bowl. Beat on low speed for 1 minutes, stop to scrape down sides. Increase speed to medium and beat for 2 minutes. Batter should look thick and smooth. Pour half of the batter into prepared pan. Sprinkle filling evenly over batter. Top with remaining batter smoothing out level. Place pan in oven.
Bake the cake until golden brown and it springs back when lightly pressed, 50 to 55 minutes. Remove from oven and cool on a rack for 20 minutes. Remove from pan carefully and invert to the rack. Cool completely before icing, 30 more minutes.
For the glaze, combine milk and powdered sugar, blending until smooth. Drizzle glaze over cake. Slice and serve
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Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.1% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Source: The Cake Mix Doctor, page 260
VERY rich and tasty, it could probably be lightened a bit. I did use LF sour cream and some egg sub.
* Exported from MasterCook *
Sock It To Me Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
2 Tablespoons light brown sugar
2 teaspoons ground cinnamon
1 cup pecans -- finely chopped
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 each eggs -- large
1 teaspoon vanilla extract
Glaze
1 cup powdered sugar
2 tablespoons milk
Preheat oven with rack in the center to 350 degrees. Lightly spray 10" tube pan with cooking spray and dust with flour, shaking out the excess.
Place 2 TB of cake mix, brown sugar, cinnamon and pecans in a small bowl. Combine well.
Place remaining cake mix, sour cream, oil, water, sugar, eggs and vanilla in a large mixing bowl. Beat on low speed for 1 minutes, stop to scrape down sides. Increase speed to medium and beat for 2 minutes. Batter should look thick and smooth. Pour half of the batter into prepared pan. Sprinkle filling evenly over batter. Top with remaining batter smoothing out level. Place pan in oven.
Bake the cake until golden brown and it springs back when lightly pressed, 50 to 55 minutes. Remove from oven and cool on a rack for 20 minutes. Remove from pan carefully and invert to the rack. Cool completely before icing, 30 more minutes.
For the glaze, combine milk and powdered sugar, blending until smooth. Drizzle glaze over cake. Slice and serve
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.1% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Source: The Cake Mix Doctor, page 260
VERY rich and tasty, it could probably be lightened a bit. I did use LF sour cream and some egg sub.