Sock It To Me Cake Iv
Preparing it the traditional way, by cooking unpasteurized cream, can be even more difficult because of the u.s.
Recipe Summary Sock It To Me Cake Iv
I first received this recipe in 1972. It was the rage at that time. It's delicious.
Ingredients | Clotted Cream Where To Buy Near Me1 (18.25 ounce) package butter cake mix1 cup sour cream½ cup vegetable oil¼ cup white sugar¼ cup water4 eggs1 cup chopped pecans2 tablespoons brown sugar2 tablespoons ground cinnamon1 cup confectioners' sugar2 tablespoons milkDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.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.Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.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.Mix together confectioners' sugar and milk.Remove cake from pan and drizzle with glaze.Info | Clotted Cream Where To Buy Near MeServings: 14 Yield: 1 -10-inch tube pan
TAG : Sock It To Me Cake IvDesserts, Cakes, Cake Mix Cake Recipes, Yellow Cake,
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