Sock-It-to-Me Cake

Name: Sock-It-to-Me Cake
Yield: Serves 12
Ingredients: 2 tablespoons, all-purpose flour; 2 tablespoons, unsalted butter, melted and cooled slightly; 1/4 cup packed (1¾ ounces), light brown sugar; 2 teaspoons, ground cinnamon; 3/4 cup, pecans, toasted; 2 1/2 cups (12½ ounces), all-purpose flour; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, salt; 2 cups (14 ounces), granulated sugar; 4 large, eggs, room temperature; 1 cup, sour cream, room temperature; 1 teaspoon, vanilla extract; 16 tablespoons, unsalted butter (2 sticks), melted and cooled; 1 1/4 cups (5 ounces), confectioners' sugar; 1 1/2 tablespoons, milk, whole or low-fat; 1 teaspoon, vanilla extract

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Appears in Cook's Country February/March 2009

Desserts or Baked Goods

Cakes

SERVES12

TIME1½ hours, plus 2⅓ hours cooling

WHY THIS RECIPE WORKS

We replaced milk with sour cream our Sock-It-to-Me Cake, which yielded a moister crumb. Instead of the vegetable oil of the original back-of-the-Duncan-Hines-box recipe, we used more flavorful melted butter in the cake batter.For the ripple...

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