Revised: Sock-It-To-Me-Cake

Correction: It has come to our attention that the recipe for Sock-It-To-Me-Cake in Pat and Gina Neely’s cookbook contains an error. The amount of cake flour to use is written as ¼ cup; it should be 2 ¼ cups. You will find the revised recipe below:


Nonstick cooking spray

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

Yellow Cake
2 ¼ cups cake flour
1 ½ cups sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 large eggs unbeaten

¼ cup confectioners’ sugar
2 tablespoons milk
2 tablespoons fresh lemon juice

1. Preheat the oven to 350°F.

2. Coat a 9×13-inch baking pan with nonstick cooking spray.

3. To make the streusel filling, combine the brown sugar, cinnamon, and pecans in a small bowl, and set aside.

4. To make the cake, sift the cake flour, sugar, baking powder, and salt together in the bowl of the electric mixer. Add the oil, 3/4 cup of the milk, the vanilla, and lemon juice, and, using the paddle attachment, beat for 2 minutes at high speed.

5. Add the remaining ¼ cup milk and the eggs; beat for 2 minutes longer. Pour two-thirds of the batter into the prepared pan. Sprinkle the batter evenly with the streusel filling, then spoon the remaining batter evenly over the filling. Bake for 28 to 33 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will bounce back when lightly touched with a finger. Allow the cake to cool for 25 minutes in the pan. Run a knife around the edges, invert onto serving plate or cooling rack, and cool completely.

6. To make the glaze, whisk together the confectioners’ sugar, milk, and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.

Makes one 9 x 13-inch cake