Monday, June 18, 2012

Sock It To Me Cake

Have you ever heard of The Cake Mix Doctor cookbooks?  Anne Byrn has a series of cookbooks which are fabulous for quick baking.  You begin with a store bought cake mix, then "doctor them up" with added ingredients!  The results are always amazing, and with most of the recipes, the efforts are minimal.

For Father's Day yesterday I made this coffee cake to bring to Sunday School.  Yummy!!

Below is the recipe and directions, taken word for word from The Cake Mix Doctor cookbook.  Thank you, Anne Byrn, for sharing your talents with us!

Sock It To Me Cake

1 package (18.25 ounces) plain yellow cake mix
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1 cup fined chopped pecans
1 cup sour cream
1/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 cup water
1/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract

1 cup confectioners' sugar, sifted
2 tablespoons milk

1.  Place a rack in the center of the oven and preheat the oven to 350 degrees.  Lightly mist a 10 inch tube pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set aside the pan.

2.  For the filling, place 2 tablespoons cake mix, the brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined.  Set the bowl aside.

3.  Place the remaining cake mix, the sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.  The batter should look thick and smooth.  Pour half of the batter evenly into the prepared pan, smoothing it out with the rubber spatula.  Sprinkle the filling evenly over the batter in the pan.  Spoon the remaining batter evenly over the filling, smoothing it out with the rubber spatula.  Place the pan in the oven. 

4.  Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50 to 55 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 20 minute.  Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake stands right side up.  Allow it to cool completely, 30 minutes more.

5.  For the glaze, place the confectioners' sugar and milk in a small mixing bowl and stir until smooth.  Place the cooled cake on a serving platter and spoon the glaze over the top of the cake.  Slice and serve.

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