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!

Filling:

2 tablespoonns 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

For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.

Cake:
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.

Glaze:
Combine sugar, milk and lemon juice in a bowl. Whisk until smooth. Drizzle over cake.