COOK'S CORNER CAKE RECIPE WILL SOCK IT TO YOU.

Byline: Natalie Haughton Food Editor

Following is a recipe for a chocolate version of the Sock-It-to-Me Cake requested by Juanita J. Work recently. Try substituting a chocolate cake mix for yellow in any of the variations you might already have in your files.

CHOCOLATE SOCK-IT-TO-ME CAKE

(Shared by Joni Schaper, Lancaster)

1 (18.25-ounce) package chocolate cake mix

1 cup (8 ounces) sour cream

1/2 cup vegetable oil

1/4 cup granulated sugar 

1/4 cup water

4 eggs

1 cup chopped pecans

3 tablespoons brown sugar

1 tablespoon ground cinnamon

Glaze

In a large mixing bowl, blend together cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed 2 minutes. Pour 2/3 of batter into a greased and floured 10-inch tube pan.

In a small mixing bowl, combine pecans, brown sugar and cinnamon; mix well. Sprinkle over batter in pan. Spread remaining batter evenly over streusel in pan. Bake in preheated 375-degree oven 45 to 55 minutes, until cake springs back when touched lightly. Cool, right side up, about 25 minutes, then remove pan and drizzle with Glaze. Makes 1 cake.

GLAZE: In a small bowl, mix together 1 cup powdered sugar and 2 tablespoons milk until of drizzling consistency.

SAUCE WINNER

Richard John of Derby, N.Y., won the grand prize in this year's Jack Daniel's Great American Grill Out, the Secret in the Sauce recipe competition (recipes had to include at least 1/2 cup whiskey). His Sour Mash Sauce recipe was judged best from more than 300 entries, many with a strong ethnic emphasis, ranging from Caribbean and Asian to Mexican and Thai. John's prize is a trip to the 15th annual Jack Daniel's World Championship Invitational Barbecue Contest in Lynchburg, Tenn., in October, where more than 50 teams from around the world will be competing.

SOUR MASH SAUCE

(Richard John, grand prize winner, 2003 Great American Grill Out)

1/4 cup butter

1/4 cup corn oil 

2 onions, minced

3/4 cup whiskey (Jack Daniel's)

2/3 cup ketchup

1/2 cup cider vinegar 

1/2 cup fresh squeezed orange juice

1/2 cup real maple syrup

1/3 cup unsulphered dark molasses 

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

In a large skillet, melt butter and oil over medium heat. Add onions and saute until golden brown. Mix in remaining ingredients, simmer over low heat, stirring frequently until sauce thickens. Brush on meat while sauce is still hot and grill. Or wait until grilled meat is almost done and brush sauce on for one final flip.

ANOTHER FRUIT CRISP

Before all those fresh summer peaches disappear from the market, give this crisp a whirl. It couldn't be simpler. The crumbly topping is a breeze - and starts with melted butter. No need to dirty the food processor.

EASY PEACH CRISP

1/2 cup packed brown sugar

2 1/2 tablespoons cornstarch 

1 teaspoon cinnamon

2 1/2 pounds fresh firm ripe peaches (about 4 large OR 5 medium), peeled (if desired), pitted and sliced into wedges

Topping

Combine brown sugar, cornstarch and cinnamon, mixing well. Toss peaches with sugar mixture. Turn into 10-inch deep dish pie plate. Sprinkle evenly with Topping. Bake on a cookie sheet in a preheated 375-degree oven 35 to 40 minutes. Allow to cool slightly and serve with vanilla ice cream. Makes 6 servings.

TOPPING: In a small glass bowl or cup, melt 3 tablespoons butter in microwave oven 30 to 45 seconds. With a fork, stir in 1/3 cup flour and 1/2 cup packed brown sugar until crumbly.