Sock It to Me Cake IV


I first received this recipe in 1972. It was the rage at that time. It's delicious.

1 -10-inch tube pan


  • 1 (18.25 ounce) package butter cake mix

  • 1 cup sour cream

  • ½ cup vegetable oil

  • ¼ cup white sugar

  • ¼ cup water

  • 4 eggs

  • 1 cup chopped pecans

  • 2 tablespoons brown sugar

  • 2 tablespoons ground cinnamon

  • 1 cup confectioners' sugar

  • 2 tablespoons milk


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.

  2. In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan.

  3. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.

  4. Bake at 375 degrees F (190 degrees C) for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes.

  5. Mix together confectioners' sugar and milk.

  6. Remove cake from pan and drizzle with glaze.

Nutrition Facts (per serving)

381 Calories
21g Fat
47g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 381
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 25%
Cholesterol 61mg 20%
Sodium 260mg 11%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 5%
Total Sugars 32g
Protein 4g
Vitamin C 0mg 2%
Calcium 114mg 9%
Iron 1mg 7%
Potassium 85mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.