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Sock It to Me Cake IV


"I first received this recipe in 1972. It was the rage at that time. It's delicious."
Original recipe yield: 1 -10-inch tube pan.
Servings:
14

INGREDIENTS:

  • 1 (18.25 ounce) package butter cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/4 cup white sugar
  • 1/4 cup water
  • 4 eggs
  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

DIRECTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.
  2. In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan.
  3. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.
  4. Bake at 375 degrees F (190 degrees C) for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes.
  5. Mix together confectioners' sugar and milk.
  6. Remove cake from pan and drizzle with glaze.