Reviewed: Sep. 25, 2009

Do not bake 50 minutes, I did 40 and this was more than enough. I only added 1/4 cup of sugar to the cake mix and I felt this was plenty. The cake had a nice flavor but was dry. I opted to skip the icing recipe because I could not bring myself to add a stick of butter to an already 'fatty' cake. Instead I used 1 cup of confectionary mixed with 2T of milk and a touch of vanilla. I'm sure the recipe would be less dry with the listed icing.

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RAISIN1

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

Well I guess I'll Get the Negative Out Of the Way First..I Used a 10 inch Bundt Pan, I Like the Sock it to Me in a Bundt..It Wasn't Enough Room for Cake to Rise and this Cake Rises Very Well.. So All Using a Bundt, USE A DEEP BUNDT Pan WITH THIS RECIPE,has Lots Of Batter.. If Using a Bundt Pan The Deeper the Better!..EVERYTHING ELSE.. IS EXCELLENT, PERFECT RECIPE IN MY BOOK AND THE GUYS loved It..YES It's Sweet, However a Glass Of Ice Cold Milk Sets It Off.. No Problem with the Sugar, Any one Who Doesn't like a real Sweet Cake, Perhaps just cut back to half a cup of Sugar in the Cake Mixing Part or Exclude the 1 Cup of Sugar all together.. I'm Posting Pictures of My Final Results for this Recipe. Note: The Bottom of the Cake, It has a Crunchy Top, like a Pound Cake and with my bundt Pan not being Deep enough it actually somewhat pulled away Or Rised to high IN THE BAKING PROCESS .. But the Taste Is to Die For Good..SUPER MOIST MELT IN YOUR MOUTH CAKE.. THANKS FOR POSTING! SEE PHOTO'S..

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freewhat2

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Reviewed: Sep. 23, 2008

I tried the recipe again. This time I eliminated all the sugar in the batter. The sweetness in the cake mix alone was more than sufficient. I'm giving 5 stars for taste, texture and presentation. If possible, do not slice until completely cooled down and left to rest, maybe even a day or overnight. The difference is incredible! I also would cut the brown sugar in the streusel down to 1/2 cup instead of the 3/4 cup for those, like myself, who must watch their sugar intake. Less glaze can also be used. Other than that, it's a wonderful cake!

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HILOMOON

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Reviewed: Jul. 24, 2007

A "sock-it-to-me" cake was requested by a co-worker as a special treat. Having never heard of it before. I asked him what the ingredients were. This recipe came the closest to what he described. However, I made a couple of adjustments. I left out the nuts, added lemon zest to the cake mix, and used a buttermilk powder reconstituted with lemon juice instead of water in the icing. My co-worker said this was the BEST sock-it-to-me cake he has ever had.

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drA

Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 27, 2007

Great! Used a bundt pan- looked amazing.

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Rachel C

Living In: Lexington, Kentucky, USA

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Reviewed: Feb. 19, 2006

Excellent cake!! Fixed it for a party and everyone loved it - I wouldn't change a thing, and I think that it would be good as a brunch item as well. No problems with the icing and the buttery taste adds to the cake - a very RICH and heavy cake - perfect!!

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craftysteph

Cooking Level: Intermediate

Home Town: Bay City, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 29, 2005

I made this cake for one of my desserts for Thanksgiving. It was delicious! It was moist and had great flavor. However, after reading the previous reviews, I decided not to use the hot icing from the recipe. Instead I mixed confectioners sugar, milk and a bit of vanilla to make a simple topping for my cake.

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ShellC-J

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Reviewed: Mar. 25, 2005

very good I served it at a church luncheon and got plenty compliments on it. I thing the icing made it a little to moist and the butter separated from the other ingredients. I will definately make it again but I will make a few changes to the icing

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NEWMOUNT

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Reviewed: Mar. 21, 2005

SO good that my co-workers were fighting over the last pieces! GREAT cake and very easy to make.

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Jamie G

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 18, 2004

Very Good. I only used 8 oz. of sour cream, but it tastes just fine. Very moist. I will definitely make it again!

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DEJFANS

Home Town: Wylie, Texas, USA

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Reviewed: Jul. 26, 2004

This cake was very moist and delicious. It was a big hit at a family gathering. The only problem I had was with the icing. It soaked into the cake and before pouring the rest of it the butter started to separate from the other ingredients. Too much butter maybe? I would make this cake again but either make changes to the icing recipe or use another all together. By the way I baked the cake in a bundt pan. I thought that made a prettier presentation.

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BIG CHEESE

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Reviewed: Nov. 22, 2003

Wonderfully MOIST, buttery, sweet....What more could you want in a cake? My husband and I loved it, fighting over the last piece! This is a great cake and I recommend it to anyone who loves cinnamon or brown sugar. I am making it for Thanksgiving for my whole family! Thanks for the great recipe!

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