Saturday, April 3, 2010

Sock it to me cake

Not every day can be a good day. Some days you get rejected and it hurts. Someone criticizes your work and it’s like they’re criticizing you. While I don’t condone emotional eating, I’ve never objected to comfort food. My comfort foods are exactly the ones I try to avoid on a day to day basis: baked goods, cakes, and cookies.

This cake is perfect for a night when you want to curl and cry a little. If you’re smarting from a failure, whether it’s writing related or not, rest assured that you don’t suffer alone. We all have stories of times when everything we did felt wrong, when nothing went our way, and then things got really tough. Part of being healthy is dealing with those hard times in ways that don’t hurt you like a favorite movie, a reasonable amount of comfort food, and the laughter of good friends. Keeping the amount of comfort food reasonable is easier when you share it with someone. So make your cake, but then invite a friend or two over to enjoy it, packing up the leftovers for them to take home or let yourself have one slice and then give the rest away to your neighbor.

An old favorite from the 70s, Sock-it-to-me Cake appears in my memories at thousand bake sales. It’s perfect for writers’ group get togethers and goes great with a cup of coffee. To make it just a little bit healthier, I make it with less than usual amount of eggs and omit the usual glaze. Even then it comes out decadent and rich. It’s one of only two things that I make from a box (Kraft Macaroni & Cheese, another great comfort food, is the other).

Sock-it-to-me Cake
(Based on the Duncan Hines recipe)

1 box butter recipe yellow cake mix
3 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon. brown sugar

Combine the 2 tablespoons of the cake mix with the cinnamon and brown sugar; set aside. (If you’re a chocoholic, or you just want to get rid of that left over chocolate bunny, you can replace the cinnamon filling layer with chocolate shavings.)

In large bowl, blend the remaining cake mix, eggs, sour cream, oil, water, and sugar. Beat on high speed for 2 minutes. Pour 2/3 of batter into greased and floured Bundt or tube pan. Cover the batter with the cinnamon sugar, then pour in the remaining batter, being sure to seal the edges.

Bake at 375° for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Feeling really decadent? Add a glaze. Blend ½ cup powdered sugar and ½ to 1 tablespoon milk.

What comfort foods do you indulge in? How do you stop yourself from going overboard with them? How can you make your comfort foods healthier?


When she’s not cooking, buying, or dreaming about food Rachel Kleinsorge writes steamy paranormal mystery romances. She is currently waiting for the call from her agent, the amazing Carolyn Grayson, while working on her next novel.


Michelle Butler on April 3, 2010 at 1:09 PM said...

Rachel, that looks good. When I was in high school, I often made a b-day cake for friends' birthdays. Making a cake from scratch would never had crossed my mind at that point. I'd use the rich recipe on a box mix (whatever kind was their favorite), and it always amazed me how much better the cake tasted for the added sweetened condensed milk, etc. I agree with you that indulgences are a necessity every so often.

Trish Milburn (Tricia Mills) on April 3, 2010 at 5:18 PM said...

I love desserts, especially cake and brownies. If they suddenly became the healthiest food on the planet, I'd be the happiest of women. Alas, they're not. But you've hit on the simple fact that sometimes we need comfort food -- as long as it is the exception rather than the rule.

Okay, I have to think about the weight I'm losing because suddenly I want cake. :)

Tawny on April 3, 2010 at 5:53 PM said...

Mmm, that looks yummy.

My comfort foods are things like mashed potatoes, salty popcorn, buttery crackers. Carb heavy, nutrition light ;-)

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