Sock It To Me Cake

• FOR THE PECAN STREUSEL FILLING:
• 2 Tablespoons Cinnamon
• 1/2 cups Brown Sugar
• 1-1/2 cup Chopped Pecans
• 2 Tablespoons Butter Cake Mix
• FOR THE CAKE:
• 1 box (18 1/2 Oz. Size) Butter Cake Mix, Less 2 Tablespoons For Streusel
• 1/2 cups Oil
• 1 cup Sour Cream
• 1/4 cups Water
• 4 Large Eggs
• 2 teaspoons Vanilla
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Milk

1. Preheat oven to 350u0b0F. Grease and flour bundt pan.
2. In a small bowl, mix cinnamon, brown sugar, pecans and 2 tablespoons dried cake mix.
3. In a large mixing bowl, add remaining cake mix, oil, sour cream, water, eggs and vanilla. Beat on medium speed until combined, scraping the bottom and sides of the bowl.
4. Pour 2/3 of batter into the pan. Spoon streusel into the center using a small spoon, working all the way around the cake. Gently pour the rest of the batter over the top.
5. Bake for 45 minutes or until set. Cool in the pan for 20 minutes before inverting.
6. Whisk together milk and powdered sugar. Drizzle over fully cooled cake.
7. Note: We prefer a light drizzle on this cake since it is already quite sweet. If you prefer a heavier drizzle, double the powdered sugar and milk.

pecan streusel, cinnamon, brown sugar, pecans, butter, cake, butter, oil, sour cream, ubc, eggs, vanilla, powdered sugar, milk

Taken from tastykitchen.com/recipes/desserts/sock-it-to-me-cake-3/ (may not work)