Reviewed: Oct. 23, 2009

THIS CAKE IS SO AWESOME! I HAD LOST MY RECIPE FOR SOCK IT TO ME CAKE, AND SO GLAD I FOUND THIS ONE. I FOLLOWED ADVICE OF PREVIOUS REVIEWERS, SWIRLING THE FILLING THRU THE CAKE WITH A BUTTER KNIFE INSTEAD OF HAVING IT IN ONE BIG LAYER. AND I LOWERED THE TEMP ON THE OVEN TOWARDS THE END TO 350. INSTEAD OF USING THE DRIZZLE FOR ICING, I MAKE MY OWN HOMEMADE CREAM CHEESE ICING, WHICH YOU CAN FIND ON HERE, THERE ARE MANY RECIPES FOR IT. USING A LIGHT CREAM CHEESE FROSTING REALLY MAKES THIS CAKE A TREAT!! YUMMO!

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TRACY FONTECCHIO

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 31, 2009

Awesome cake! The sour cream really makes the difference. My family hasnt gotten burnt out yet so Im averaging one a month...

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ILEANA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 30, 2009

I was looking for the original Sock It To Me Cake I used to make from the side of the cake mix box. This one is close (and very good) but it's missing something flavor wise - a tiny bit bland in some way. After some research on the original recipe, I think I'll add the 2 tsp vanilla to it next time. Also, less white sugar. It's a bit too sweet, even for my sweet tooth, after all the brown sugar.

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madison

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

I tried this recipe today and it was delicious! The cake was moist and sweet!

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MrzChandra70126

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Reviewed: Feb. 5, 2009

I made this as muffins. I followed the basic recipe omitting the 1/4c added sugar in the cake batter (as if the mix doesn't contain enought sugar). I placed about a tablespoon of batter in the bottom of the paper-lined muffing pan, topped it with 2 tsp of the following streusel: 2/3c flour, 1c brown sugar 1 tbsp ground cinnamon and mixed it with 6 tbsp of melted butter. Added more batter and then another layer of streusel. I baked it for about 20-25 minutes and then when cool, drizzled it with powdered sugar icing. Excellent 'coffeecake' muffin! Moist and cinnamony. Yum!

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yum

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Oostburg, Wisconsin, USA

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Reviewed: Jan. 26, 2009

Very good cake, yum!! My family loved it

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tonilynn

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Reviewed: Jan. 18, 2009

I just baked this cake using yellow cake instead of butter, and walnuts instead of pecans because that is what I had on hand.The only reason for the 4 stars is the glaze. In the pic it looks wonderful, but when I mixed it up, it just didnt taste that good...too much of that powdered sugar taste that I just dont like too much.

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Toni R

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

I can't imagine a better version. This was perfect. It's just the right sweetness and is so moist. Mine didn't need to bake the whole time. I took it out 5 minutes early.

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Suz

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Reviewed: Oct. 17, 2008

My husband and I agreed that this cake was dry and the flavor was a little on the bland side. I normally enjoy sock it to me cake but this is just not the recipe for me.

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Holly

Cooking Level: Expert

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Reviewed: Aug. 29, 2008

I had a craving for cake tonight, and this filled it! It was so good! I used yellow cake mix because that's all I had, and omitted the pecans (didn't have any). Very good.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2008

I followed the recipe exactly and it came out perfectly! I did have to take it out at 40 minutes instead of 45, but that may just be my oven.

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Kevin

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jul. 21, 2008

This is a nostalgic recipe in our family that has been one of my kids' favorites since they were very little--and now they're both pushing 30! I never used the nuts only because the kids didn't like them, and occasionally make this in a Bundt pan. The aroma as it's baking is wonderful, like a good comfort food should be. It is deliciously moist with a ribbon of cinnamon and not too sweet, especially since there is only a powdered sugar glaze and not a heavy frosting. Even now when my kids come, I still make this cake---just for the memories.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 7, 2008

Overall, this was a good cake. I followed the recipe to the letter, but it still came out a little dry for me. I will definitely try again but with a few adjustments. Thanks for the recipe!

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Secret Chef

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Mar. 5, 2008

Great cake! Made it last night, and was a little suprised how dark the outer layer turned but I was pleasantly surprised with a moist and fluffy piece. I did omit the glaze. I think it is even better this morning.

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Jes

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

Living In: Killeen, Texas, USA

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Reviewed: Jan. 29, 2008

Nothing special about this one. I will delete this one from my recipe box.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

I LOVED THIS CAKE IT WAS SO SO GOOD I MADE IT FOR A NEW YEARS PARTY AND EVERYONE LOVED IT. AND IT LOOKED AMAZING I PUT IT ON 375 BUT I NOTICED AFTER 20 MINUTES THAT IT LOOKED LIKE IT WAS COOKING TO FAST SO I TURNED IT DOWN TO 350 AND COOKED IT A COUPLE MINUTES LONGER IT WAS SO GOOD I WILL BE MAKING IT AGAIN SOON.

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pretty

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Reviewed: Dec. 15, 2007

I have to say this cake was outstanding my wife hates cinnamon but she loved this cake I can't really say it's the best I ever had because I only got to eat one piece the rest she hid it from me and ate it all

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el niño

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Reviewed: Aug. 7, 2007

Delicious! I omitted the nuts and I added a little extra cinnamon to the cake mix. I also dusted the pan with a cinnamon/ sugar mixture first. (I got that idea from the recipe for Banana Sour CreamBread found on this site.) I also doubled the cinnamon/brown sugar mix for the middle. This will be a definite keeper!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Aug. 5, 2007

I love, love, love this recipe. I can't stop eating it. I made this cake in an oven-safe plastic round cake pan. I was worried halfway through baking that it would cook too quickly on the outside, and be runny on the inside. I lowered the oven temp to 350, and baked it an extra 10 min. I also used 1/2 c. of sour cream and more cinnamon. But I know it still would have been perfect had I followed the recipe exactly. I left off the icing and it was so moist and GOOD! I also swirled the batter with a butter knife after I layered the streusle filling in the middle. I read the reviews about too much cinnamon right in the middle. I liked that change the best. It gave it an eveness. Excellent, thank you, will make it again ASAP!

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