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Heart Pounding Cream Cake

By Chef Jernard Wells, Sr.
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(5 people have added this recipe to their favorites.)
  • Servings: 12 – 15

Ingredients

  • 1 pkg. any butter recipe golden cake mix
  • 1 cup 8-oz. dairy sour cream
  • ½ cup Crisco oil
  • ½ cup sugar
  • ¼ cup water
  • 4 eggs

Filling

  • 1 cup chopped pecans
  • 3 Tbsp. brown sugar
  • 3 tsp. cinnamon

Directions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, blend cake mix, sour cream, oil, ½ cup sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10-inch tube pan.
  3. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.
  4. Bake at 375 degrees for 45 to 55 minutes until cake springs back when touched lightly. Cool right side up for about 30 minutes, then remove from pan.
  5. Glaze: mix together 1 cup of confectioner’s sugar and 2 tablespoons of milk. Drizzle over cake.

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