Aunt Pick's Sock-It-To-Me Cake

CAKE
1 Pkg Butter Cake mix/Duncan Hines ***
8 Oz Sour cream
¼ C. Sugar
4 Eggs
1/3 C. Oil
¼ C.  Water

FILLING
2 T. Cake mix (dry)
2 T. Brown sugar
2 t. Cinnamon
½ C. Nuts, chopped (optional)
(I double these amounts except for the nuts – find it covers the batter better)

GLAZE
1 C. Powdered sugar
2 T. Milk

Preheat oven to 375-degrees.
FILLING: Combine filling ingredients and set aside.
CAKE: In a large bowl, combine cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed 2 minutes. Pour 2/3 of the batter into a greased and floured tube or bunt pan. Sprinkle filling ingredients over the batter in the pan. Spread remaining batter evenly over filling mix. Bake at 375 for 45 or 55 minutes or until cake springs back when touched. Cool. GLAZE: Blend the powdered sugar and milk until smooth and drizzle on cooled cake.

**for a different taste try Butter Pecan cake mix and add in a small box of Butterscotch pudding (mix it in with the cake mix then proceded with the recipe as written) Sprinkle with honey-roasted pecans before glaze sets

Yellow cake mix

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Butter Pecan cake mix with Butterscotch pudding