Sock It To Me!

When we were in Memphis last month we had a full intinerary. There were museums for the boys, a motorcyle shop for WD, the truck race for all of us BUT the one place I wanted to visit was Neely's Bar-B-Que. I just love watching Down Home with the Neely's on the Food Network. Know what else I love? Pulled pork sandwiches, that's what. But let's talk about what I had for dessert: The Sock-It-To-Me Cake.

Although I've never had this cake before it's a popular recipe that can be found on the box of Duncan Hines' butter recipe cake mix. The Neely's (or more specifically Mama Neely) has tweaked the recipe a bit and the outcome is delicious. The cake is so moist and the lemon glaze is an unexpected but welcoming flavor. And if you have any left over--and surprisingly, I did!--it's perfect for breakfast with a cup of hot tea.

Mama Neely's Sock-It-To-Me Cake (original recipe can be found here)

Filling:
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans

Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice

Cake:
1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

Preheat oven to 375 degrees F.
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
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.