COOK'S CORNER TAKE A FEW JABS AT SOCK-IT-TO-ME CAKE.

Byline: Natalie Haughton Food Editor

When we ran Christine Brooks' request some time ago for a Sock-It-to-Me Cake, we received more than 30 recipes of the ever-popular favorite. Finally, we've sorted them out - and have included a few different versions that are representative (many of the recipes were the same) of what many readers shared. Thanks to all who responded.

The first recipe is from a Duncan Hines cake mix box - and accounted for most of the recipes sent along. You'll note we've included two different amounts of oil to account for the two versions of the Duncan Hines box recipe - so use the amount you like. One version of the recipe also reserved 2 tablespoons of the cake mix, which was then blended with the Filling (or streusel) ingredients, so include that step if you want to try it.

The recipe from Kathy Holley is one she found in a community fund-raiser cookbook (she didn't send the name of book and hasn't made the cake). Ruth Hebron sent a from-scratch version of the cake from www.allrecipes.com. And from Jean Beabout came a recipe from Cajun country that's loaded with both oil and butter. There's plenty here to digest, so mix up one of these cakes soon!

SOCK-IT-TO-ME CAKE

(Shared by numerous readers)

CAKE:

1 (18.25-ounce) package Duncan Hines Butter Recipe Golden Cake Mix

1 cup dairy sour cream

1/3 OR 1/2 cup Crisco Oil (see Note)

1/4 cup granulated sugar 

1/4 cup water

4 eggs

FILLING:

1 cup chopped pecans

2 tablespoons brown sugar

2 teaspoons ground cinnamon

GLAZE:

1 cup powdered sugar

2 tablespoons milk

For Cake, in large bowl, blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat on high speed of electric mixer for 2 minutes. Pour 2/3 of batter in a greased and floured 10-inch tube pan.

For Filling, combine all filling ingredients; mix and sprinkle evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake in a preheated 375-degree oven 45 to 55 minutes or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then invert onto serving plate. Cool completely.

For Glaze, blend powdered sugar and milk in small bowl. Stir until smooth. Drizzle over cake. Makes 12 to 16 servings.

NOTE: Crisco Oil is recommended as some other oils may cause the cake to fall. Before mixing, reserve 2 tablespoons of dry cake mix and blend with filling ingredients, if desired.

SOCK-IT-TO-ME CAKE

(Shared by Kathy Holley, Northridge)

CAKE:

1 (18.25-ounce) package yellow butter cake mix

1 (8-ounce) container sour cream

3/4 cup vegetable oil

4 eggs

STREUSEL:

3 tablespoons light brown sugar

1/2 cup chopped nuts

1 heaping teaspoon ground cinnamon

GLAZE:

1 1/2 cups powdered sugar

4 tablespoons milk OR lemon juice

For Cake, mix cake mix, sour cream and oil with electric mixer. Add eggs, one at a time, until well-blended.

For Streusel, in another bowl, combine brown sugar, nuts and cinnamon.

In a well-greased tube pan, evenly spread 1/3 of cake batter; then sprinkle evenly with 1/2 of streusel. Spread with another 1/3 of batter, sprinkle with remaining streusel and top with remaining batter. Bake in a preheated 300-degree oven 1 hour 20 minutes. Let cool in pan about 20 minutes, then remove from pan to serving plate.

For Glaze, stir together powdered sugar and milk until smooth. While cake is warm, drizzle Glaze over cake. Makes 1 cake.

SOCK-IT-TO-ME CAKE

(Shared by Ruth Nebron, Valley Glen)

3 cups all-purpose flour

1/4 teaspoon baking soda 

1/4 teaspoon salt

1 cup butter

2 cups granulated sugar

6 eggs

1 (8-ounce) container dairy sour cream

1 teaspoon vanilla

3 tablespoons ground cinnamon

3 tablespoons brown sugar

1/2 cup chopped pecans

Grease and flour a 10-inch tube pan. Sift together flour, baking soda and salt. Set aside.

In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in sour cream and vanilla. Beat in flour mixture until well-blended.

Turn 1/2 of batter into prepared pan, spreading evenly. Sprinkle evenly with cinnamon mixed with brown sugar and nuts. Add remaining batter; spread evenly.

Bake in a preheated 350-degree oven 1 1/2 hours (90 minutes) or until a toothpick inserted in center of cake comes out clean. Let cool in pan 10 minutes, then turn out onto a wire rack and cool completely. Makes 16 servings.

From allrecipes.com.

SOCK-IT-TO-ME CAKE

(Shared by Jean Beabout, Winnetka)

1 (18.25-ounce) yellow cake mix

3/4 cup vegetable oil

1 stick (1/2 cup) butter, softened

4 eggs

1 cup dairy sour cream

1 cup chopped pecans

2 tablespoons granulated sugar

1 tablespoon ground cinnamon

Glaze

In a large bowl, blend together cake mix, oil and butter. Beat in eggs, one at a time, beating according to directions on cake mix box. Fold in sour cream and pecans. Turn 1/2 of batter into a greased 10-inch tube pan. Sprinkle with granulated sugar and cinnamon, then cover with remaining batter, spreading evenly. Do not stir.

Bake in a preheated 350-degree oven 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 5 to 10 minutes, then turn out onto a cake platter. Drizzle with Glaze while cake is still warm. Makes 1 cake.

GLAZE: Blend together 1 cup powdered sugar, 1 teaspoon vanilla and 2 tablespoons milk until smooth.

From ``Cajun Country Cookbook,'' by Tony Chachere.