Snickerdoodle Cake

Snickerdoodle Cake

This cake was ok for me.

Joel-****

Brittany-*** (I thought it was a bit dry, but it could have been the baker's fault.)

Philip-***

Jayden-*****

Natalie-*****

Patrick*****

Snickerdoodle Cake

1 plain white cake mix

1 c. whole milk

8 T. (1 stick) butter, melted

3 lg. eggs

1 t. pure vanilla extract

2 t. ground cinnamon

Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing blow. Blend until well combined. Divide the batter between 2 9" round cake pans which have been greased and floured. Bake the cake at 350 for 27-29 minutes. Set the cakes on a cooling rack and let them cool for 10 minutes, then run a knife along the edge and flip onto a cooling rack allowing the cakes to cool completely.

Cinnamon Buttercream Frosting

8 T. (1 stick) butter at room temperature

3 3/4 c. powdered sugar

3 to 4 T. milk

1 t. pure vanilla extract

1 t. ground cinnamon

Place the butter in a mixing bowl and beat until fluffy. Add the powdered sugar, 3 tablespoons of milk, vanilla and cinnamon. Blend on low until the sugar is well incorporated, then beat until light and fluffy on medium speed. If the frosting is too thick, add the other tablespoon of milk.