Best Mama Neelys Sock It To Me Cake Recipes
MAMA NEELY'S SOCK IT TO ME CAKE
Make and share this Mama Neely's Sock It to Me Cake recipe from Food.com.
Provided by scarley
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For filling:.
- For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
- For cake:.
- Preheat oven to 375 degrees F.
- Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
- For glaze:.
- Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.
Nutrition Facts : Calories 688.5, Fat 35.1, SaturatedFat 7.8, Cholesterol 120.2, Sodium 478.9, Carbohydrate 88.2, Fiber 2.4, Sugar 60.5, Protein 8.5
MAMA NEELY'S SPICED PECAN CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
- For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
- For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
- For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
- Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!
SOCK-IT-TO-ME CAKE
Gina: This is Momma Neely's calling card (and when Momma Neely comes calling, people answer). It's a traditional Southern butter cake filled with pecans and cinnamon and finished with a light sugar glaze. At the restaurant, this dessert rules the house! You can serve it with ice cream at the end of a meal, or for breakfast with coffee to start your day. When Patrick gets to the restaurant early in the morning, it's the first thing he reaches for. Our recipe yields an extremely moist and delicious yellow cake. It will knock your socks off!
Yield makes one 9 x 13 inch cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Coat a 9 × 13-inch baking pan with nonstick cooking spray. To make the streusel filling, combine the brown sugar, cinnamon, and pecans in a small bowl, and set aside.
- To make the cake, sift the cake flour, sugar, baking powder, and salt together in the bowl of an electric mixer. Add the oil, 3/4 cup of the milk, the vanilla, and lemon juice, and, using the paddle attachment, beat for 2 minutes at high speed.
- Add the remaining 1/4 cup milk and the eggs; beat for 2 minutes longer. Pour two-thirds of the batter into the prepared pan. Sprinkle the batter evenly with the streusel filling, then spoon the remaining batter evenly over the filling. Bake for 28 to 33 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will bounce back when lightly touched with a finger. Allow the cake to cool for 25 minutes in the pan. Run a knife around the edges, invert onto serving plate or cooling rack, and cool completely.
- To make the glaze, whisk together the confectioners' sugar, milk, and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
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