CAKE CLOSE TO ME RECIPES

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SOCK IT TO ME CAKE I RECIPE | ALLRECIPES



Sock it to Me Cake I Recipe | Allrecipes image

This cake recipe is very good and quite simple due to the use of a cake mix, but it's also also very fattening!

Provided by v monte

Categories     Bundt Cake From a Mix

Yield 1 bundt pan

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
½ cup white sugar
¾ cup vegetable oil
4 eggs
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup sour cream
½ cup packed brown sugar
1 tablespoon ground cinnamon

Steps:

  • Mix together the cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream.
  • Put half the batter in a bundt pan.
  • Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour the remainder of the batter on top.
  • Bake at 350 degrees F (175 degrees C) for 70 minutes until cake tests done.

Nutrition Facts : Calories 504.8 calories, CarbohydrateContent 53.7 g, CholesterolContent 71.3 mg, FatContent 31 g, FiberContent 1.7 g, ProteinContent 5.5 g, SaturatedFatContent 6.1 g, SodiumContent 319.2 mg, SugarContent 36.5 g

ELVIS PRESLEY'S FAVORITE POUND CAKE RECIPE | EPICURIOUS



Elvis Presley's Favorite Pound Cake Recipe | Epicurious image

This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.

Provided by EPICURIOUS.COM

Total Time 3 1/2 hr (includes cooling)

Cook Time 20 min

Yield Makes 10 to 12 servings

Number Of Ingredients 8

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Steps:

  • Put oven rack in middle position, but do not preheat oven.
  • Generously butter pan and dust with flour, knocking out excess flour.
  • Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
  • Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
  • Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

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ELVIS PRESLEY'S FAVORITE POUND CAKE RECIPE | EPICURIOUS
This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.
From epicurious.com
Reviews 3.7
Total Time 3 1/2 hr (includes cooling)
  • Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
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