From Cook's Country
We replaced milk with sour cream our Sock-It-To-Me Cake, which yielded a moister crumb. Instead of the vegetable oil of the original back-of-the-Duncan-Hines-box recipe, we used more flavorful melted butter in the cake batter.
For the ripple of streusel in the cake, we toasted pecans, then ground them in the food processor with flour, cinnamon, and sugar. We also used the food processor to speed up mixing our cake batter and to give the cake a finer crumb. For a finishing touch, we made a simple glaze of vanilla, confectioners’ sugar, and milk to drizzle over the cake.
This cake can also be baked in a 12-cup nonstick tube pan. Using baking spray (a combination of vegetable oil and flour) is the best way to ensure a perfect release from the pan.
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