0:00
- Do y'all remember that sock-it-to-me cake recipe
0:03
that was on the side of,
0:04
I think it was the Duncan Hines yellow cake mix?
0:07
Do y'all remember that?
0:09
- And it was so good.
0:12
And I wanna apologize right now
0:15
if this is messed up in my mind.
0:19
You know, so many of my friends out there
0:21
will send me in recipes,
0:25
and I ask if y'all would share with me.
0:27
And y'all are sweet enough to share,
0:33
You know, it doesn't sound like me.
0:36
I don't get on the internet
0:38
and look for recipes or anything like that.
0:42
Now, Michael, Michael will do that,
0:44
but I found this recipe that I had handwritten
0:49
on a tablet that we have around here.
0:54
I can't remember where I got it from,
0:56
if I just ran up on it
1:01
on a cooking website.
1:04
But anyway, I thought it was so good, y'all,
1:07
and it reminded me of that old-timey recipe
1:09
of the sock-it-to-me cake.
1:12
I love a good cake that starts with a cake mix.
1:16
It's just all that sifting and measuring and all that,
1:20
it's done for us, which is wonderful.
1:27
I've got one cup of sour cream,
1:32
and I've got everything out but my mixer. (chuckles)
1:39
So I am gonna have to dig for that for a second.
1:43
All right, so we're gonna beat this
1:45
for, oh, a couple of minutes.
2:07
And I think this is what makes it so good, y'all,
2:19
And that was 3/4 of a cup,
2:21
so that's enough to make it good and moist.
2:24
Okey-dokey, we mix that about two, 2 1/2 minutes.
2:28
Now, we sprayed our original Bundt pan.
2:34
There's is a difference between the Bundt pan
2:35
and the original Bundt pan from what I understand, y'all.
2:39
So I wanna make sure they get credit for it.
2:42
And when you're using
2:49
a pan like this to bake this kind of cake,
2:54
you wanna make sure that you use the spray
2:57
that also has flour in it
3:01
because I have lost several times nice cakes
3:07
that I just used a regular spray in,
3:10
so you wanna make sure.
3:13
And if you don't have that kind of spray,
3:15
just rub it down with solid shortening,
3:18
you know, like your Crisco, and then flour it,
3:21
and you know, make sure it gets dusted all around.
3:26
And that'll work, but I tell you what,
3:28
these nonsticks have to follow me.
3:41
And now we're gonna take our brown sugar.
3:48
I'm using a light brown.
3:50
A tablespoon of cinnamon.
4:00
Wanna make sure those get mixed together really nice,
4:04
the two dry ingredients.
4:17
And now we're gonna add our wet ingredient, which is honey.
4:31
And this bowl got sprayed
4:33
so that honey would slide right on out.
4:46
So we're gonna dollop this
4:51
on top of our batter.
5:03
Thank you, Eddy, that bowl's right in the way, isn't it?
5:26
That honey makes this real sticky, y'all.
5:45
And you wanna kind of space this out evenly
5:51
because our next step is to take our knife
5:54
and swirl this through our cake
5:59
to get like that honey bun flavor through a lot of it.
6:05
Let's see, where am I shy?
6:19
I'm gonna take my knife,
6:23
and I'm just gonna swirl that through our cake batter.
6:29
Now I did do something different
6:35
with the recipe because I love nuts.
6:41
Theresa, do I smell that pie?
6:44
Yep, I'm loving y'all.
6:49
So I can sprinkle some nuts on there right now,
6:54
or I can wait when we turn it out and pour our glaze on it.
7:00
So for those that don't really like nuts, I'll do it later.
7:07
Okay, can't remember how long.
7:16
- [Observer] That's not the correct recipe.
7:17
- [Paula] Yeah, 35 to 40.
7:22
- [Observer] This one is for 38 to 40 minutes.
7:26
We'll start watching it about 30.
7:29
- Our honey bun cake is ready, y'all.
7:32
So I'm gonna turn this out.
7:37
Please don't let me down, honey bun cake.
7:49
A little bit got stuck, but not enough to
7:59
change the war, you know what I mean?
8:04
So we got confectioner sugar.
8:10
And we've got our vanilla.
8:42
That was way too much milk.
8:56
(measuring cup clattering)
9:03
Oops, (chuckles) little teaspoon of vanilla.
9:18
I'm just gonna pour this over the warm cake.
9:29
It's gonna be so good, y'all.
9:38
It's gonna be so dadgum good.
9:43
I may add a little bit more confectioner sugar
9:45
and make that a little thicker
9:48
because I want some to stay on, you know what I mean?
9:53
But I promise you're not gonna be disappointed
9:56
in the way this cake tastes.
9:59
I told y'all that I like nuts,
10:01
so I was probably gonna come back and just put a few nuts
10:09
on top of the icing just a little bit
10:13
because this nut needs a nu (chuckles)
10:19
And I'm just, I had some walnuts close,
10:22
so that's what I'm doing,
10:25
just throwing a few walnuts.
10:31
What about that, y'all?
10:33
Really do need to try this recipe.
10:38
And if you were having company,
10:39
it'd be great to pull out for breakfast.
10:43
That'd be a great start to somebody's day.
10:49
Get a sugar high first thing in the morning.
10:52
So that's it, y'all.
10:56
Loving best dishes to you.
11:02
Hey, y'all, it's Paula Deen.
11:03
Now, if you enjoyed this video, be sure to like it
11:07
and click the subscribe button as well as the notification
11:11
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11:14
Love and Best Dishes Y'all.
