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WORLD'S BEST SOCK-IT-TO-ME CAKE - JUST A PINCH RECIPES



World's BEST Sock-It-To-Me Cake - Just A Pinch Recipes image

Member's Choice Jennifer's version of a Sock-It-To-Me Cake is out of this world good. The from-scratch cake is like a buttery, tender pound cake with a cinnamon walnut filling. The filling is almost like a cinnamon roll filling. It makes this cake really special. Drizzling the glaze on top adds just the right amount of sweetness. This is a divine dessert or a heavenly treat served with a cup of coffee.

Provided by Jennifer J @chocolate_cutie

Categories     Cakes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 19

CAKE
1 1/2 stick(s) butter, room temp
3 cup(s) sugar
1/4 cup(s) canola oil
1 1/2 tablespoon(s) vanilla extract
3 cup(s) cake flour, sifted
6 large eggs, room temp
1 pinch(es) salt
1 cup(s) sour cream
FILLING
2 tablespoon(s) cake batter, reserved
1 1/2 cup(s) walnuts, chopped
1/2 stick(s) butter, room temp
3 teaspoon(s) cinnamon
4 tablespoon(s) dark brown sugar
GLAZE
2 tablespoon(s) evaporated milk
1 cup(s) powdered sugar
1 teaspoon(s) vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour a large bundt or tube pan. Please make sure that the pan is buttered and floured very, very well.
  • For cake, in a large mixing bowl, cream together 1 1/2 sticks butter and sugar for about 3-5 minutes.
  • Add one egg at a time. Lightly beat in each egg before adding next.
  • Add 1 1/2 tbsp of vanilla extract and oil; mix.
  • Add 1 1/2 cup of flour and pinch of salt; beat well.
  • Beat in 1/2 cup of sour cream; mix well.
  • Next, add remaining flour; beat well.
  • Add, the remaining 1/2 cup of sour cream; beat well.
  • Pour half of the cake batter into the pan; set aside.
  • For filling, in a medium bowl add walnuts, brown sugar, 1/2 stick of butter, 2 Tbsp cake batter, and cinnamon.
  • Mix until well incorporated, but not creamed. It should clump together.
  • Sprinkle all of the filling around the cake batter that is in the pan.
  • Pour remaining cake batter on top of the filling.
  • Tap the pan on the counter to remove air bubbles and bake for 1 hour 20 mins.
  • Remove cake from pan and allow to slightly cool.
  • For the glaze, while the cake is cooling, in a medium size bowl, add powdered sugar, tsp of vanilla, and milk.
  • Mix very well.
  • Pour over warm cake.
  • For those who are not too fond of baking but still want to try this cake, I recommend Duncan Hines Golden Butter Recipe cake mix. Use number of eggs according to box instructions. Add half a cup of sour cream and follow the rest of my directions exactly.

WORLD'S BEST POTATO SOUP RECIPE | ALLRECIPES



World's Best Potato Soup Recipe | Allrecipes image

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Potato Soup Recipes

Yield 8 to 10 servings

Number Of Ingredients 8

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, CarbohydrateContent 41.2 g, CholesterolContent 105.3 mg, FatContent 38.9 g, FiberContent 4.5 g, ProteinContent 31.8 g, SaturatedFatContent 17.2 g, SodiumContent 2352.2 mg, SugarContent 2.9 g

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