Sugar Baby Sock It To Me Cake

Have you ever had the caramel candy, Sugar Babies? This cake tastes just like it's glazed in them! You're welcome to eat the cake plain. It's very moist, but the glaze is what MAKES it!!! Pour up a cup of coffee and enjoy a slice!

Watch the video HERE !!!

Cake Ingredients:

-3 cups all-purpose flour

-1/4 teaspoon baking soda

-1/4 teaspoon salt

-1 cup (2 sticks) butter (room temperature)

-2 cups white sugar

-6 eggs

-8 oz whipped cream cheese (room temperature)

-8 oz container sour cream

-1/2 cup 7 Up soda

-1/2 cup heavy whipping cream

-1 teaspoon vanilla extract

-1/2 cup chopped pecans for topping if using glaze (optional, but HIGHLY recommended)

Directions:

1. Preheat oven to 350°. Make caramel and glaze while waiting, if desired.
2. Combine all ingredients until all ingredients are moistened and well combined. There may be some small lumps, especially if mixing by hand, but it’s fine. I recommend using a mixer, but by hand is fine too.
3. Spray bundt pan. Pour half of batter into pan. Tap pan to bring bubbles to the surface.
4. Put cinnamon pecan filling onto first half of batter. Keep pecan filling centered. Avoid the edges of the pan. 
5. Pour remaining half of batter over pecan filling. Smooth batter out to cover filling. 
6. Tap pan to settle batter and bring bubbles to the surface. 
7. Bake at 350° for 60-70 minutes. Check doneness if desired by inserting toothpick into center. Cake is done when few to no crumbs appear on toothpick.
8. Remove cake from oven and let cool for 20 minutes. 
9. Remove cake from pan and let cool an additional hour.
10. Apply caramel then apply glaze and pecans, or serve cake without and enjoy.

Caramel: 

-1 cup brown sugar

-1/2 cup heavy whipping cream

-8 tablespoons (1 stick) butter

-1 tablespoon vanilla extract

-Pinch of salt

Directions:

Combine brown sugar, whipping cream, butter, & salt in a saucepan on medium heat until butter is melted and mixture starts to thicken (about 6 minutes). Remove from heat and add vanilla. Let cool.

Glaze:

-1 cup powdered sugar

-2 tablespoons 7 Up soda

-1/4 teaspoon cinnamon 

-1/2 teaspoon vanilla extract

Directions:

Whisk together all ingredients until smooth. If glaze is too thick to drizzle add more 7 Up very slowly and in small amounts until desired texture is reached.

Cinnamon Pecan Filling:

-1 tablespoons cinnamon 

-2 tablespoons brown sugar

-1/2 cup chopped pecans

Directions:

Combine all ingredients until well mixed. Set aside.

Creamy Baked Chicken & Rice

Ingredients:

-1 box Uncle Ben’s Long Grain Wild Rice (original recipe)

-1 can cream of mushroom soup

-1 can cream of celery soup

-2 cans water

-1 envelope Lipton Onion Soup Mix

-Boneless, Skinless Chicken Thighs (regular sized pack with 6 thighs)

Directions:

                                                  

1. In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and two cans of water.

2. Arrange the raw chicken on top of the rice mixture.

3. Sprinkle onion soup mix over the surface.

4. Cover and seal with foil.

5. Bake at 350 degrees for 2 1/2 hours. Do not open oven during cooking time.