Reviewed: Aug. 23, 2010

I made this to bring to work for a coworkers retirement, and everyone raved about it. The smell of it baking was absolutely wonderful, wasn't sure if the cake would even make it to work!! Thanks for sharing your recipe Becky!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Phyllis

Cooking Level: Intermediate

Reviewed: Jul. 24, 2010

I'm trying this one for the 1st time as I write this (it's actually in the oven now!). I am pleasedwith the simplicity of the ingredients but I am not pleased with the flow of the recipe on the paper. I am going to have to rewrite this one so I am adding the right ingredients at the right time. I can't wait to taste this cake!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sue

Reviewed: Jun. 6, 2010

Was just ok for me...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IronChefAngie

Cooking Level: Intermediate

Home Town: San Leandro, California, USA

Reviewed: Feb. 6, 2010

This recipe tastes good but a little dry for me. I just increased the oil to 1/2 cup and omitted the water and increased the milk to 1/2 cup. Great! Thanks for a great old favorite. I will used it again.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Victoria Gomez

Cooking Level: Professional

Living In: Aurora, Colorado, USA

Reviewed: Dec. 30, 2009

This cake was really good. It was a little to dry for me. I think increasing the amount of oil to 1/2 cup instead of 1/3 may make up the difference. Like some others have suggested, I will swirl the cinnamon mixture into the cake instead of leaving it one layer. It tastes so good inside the cake (not overpowering at all, like I thought) that I wanted it in every bite and not just the center. But my family loved it! Even the cake master herself (my grandmother) commented that the cake was delicious! I think I "socked-it-to-them" with this one! Happy baking everyone!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ednichol

Reviewed: Dec. 26, 2009

My guests raved about how good this tasted, but for me as a baker it was a little too dry although it was moist. Next time I will increase the oil to 1/2 cup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kay104kay

Cooking Level: Expert

Home Town: Miami, Florida, USA

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TracyF

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Orlando, Florida, USA

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...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ILEANA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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.

Was this review helpful? [ YES ]
3 users found this review helpful