Sock It To Me Cake is a traditional Southern buttercream cake with a ring of cinnamon pecan streusel running through the center. This delicious treat is quick and easy to make, using buttery cake mix, but tastes as good as any cake made from scratch.
- FOR THE PECAN STREUSEL TOPPING:
- 2 tablespoons Cinnamon
- ½ cups brown sugar
- 1-½ cup chopped pecans
- 2 tablespoons Butter cake mix
- FOR THE CAKE:
- 1 box (Size 18 1/2 oz) Butter Cake Mix, less than 2 tbsp for Streusel
- ½ cups Oil
- 1 cup Sour cream
- ¼ cups Water
- 4 large eggs
- 2 teaspoons Vanilla
- FOR THE GLAZE:
- ½ cups Granulated sugar
- 1 tbsp Milk
Preheat the oven to 350ºF. Grease and flour the tube pan.
In a small bowl, combine the cinnamon, brown sugar, pecans and 2 tablespoons dried cake mix.
In a large mixing bowl, add remaining cake mix, oil, sour cream, water, eggs and vanilla. Beat on medium speed until well blended, scraping the bottom and sides of the bowl.
Pour 2/3 of the batter into the pan. Drop the streusel in the center using a small spoon, working all around the cake. Carefully pour the rest of the batter on top.
Bake for 45 minutes or until set. Cool in pan for 20 minutes before flipping.
Whisk together the milk and powdered sugar. Pour over completely cooled cake.
Note: We prefer a light drizzle on this cake as it is already quite sweet. If you prefer a thicker drizzle, double the powdered sugar and milk.