Monday, May 25, 2009
Mama Neely's "Sock It To Me" Cake
Hope you are all having a nice Memorial Day Weekend. So far mine has been a busy one. I visited with my son and his wife on Friday. Went out to lunch and at a nice restaurant in the Farmville area where they live. The restaurant was very nice but the service.....lets just say it leaves much to be desired. I'm not a happy camper when I have to wait 10 minutes just to place a drink order. Get the idea? The food was ok. Nothing special. My daughter in law was with me along with her little girl, so I didn't want to cause a fuss. I normally would have complained about the service pretty quickly, but bit my tongue instead. On Saturday we went to a Strawberry Festival which our chuch has been having for probably at least 40 years every May! They also have a ham and oyster dinner in October and March every year and I found out that has been a tradition for over 100 years!!! I was floored.....100 years! Needless to say this is a very old church, an old country church, which I love very much. I grew up attending a traditional Catholic church along with the Catholic school, etc. This is not a Catholic church, so there is very little guilt involved if you miss a service. All you Catholics out there I'm sure can relate to the guilt thing when you miss mass, etc, etc...... Anyhow, it was great having strawberry shortcake with ice cream and a multitude of toppings!
I saw this cake on The Neely's show on Food Network. Grandma Neely makes this cake and it's great. Super easy and great with coffee! Enjoy!
2 tablespoonns brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice
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
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
Preheat over to 375 degrees F. 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 x 9 inch pan. Sprinkle streusel filling on top and swirl the filling. 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.
Combine sugar, milk and lemon juice in a bowl. Whisk until smooth. Drizzle over cake.