member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    SNICKERDOODLE CAKE W/FROSTING


    Source of Recipe


    BBR

    Recipe Introduction


    Cookiedough posted this one.


    List of Ingredients




    1 pkg. (18.25oz) plain white cake mix
    1 cup whole milk
    8 Tbls. (or 1 stick) butter (melted)
    1 pkg. 3.3 oz. white chocolate pudding (add even if you have a cake mix with a pudding already in it)
    3 extra large eggs
    1 teas. vanilla extract
    2 teas. cinnamon

    Recipe



    Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:

    BUTTER CREAM FROSTING

    8 Tbls. (or 1 stick) butter (slightly softened)
    3 ¾ cups confectioners` sugar**
    3-4 Tbls. Milk (I used 4 Tbls.)
    1 teas. vanilla extract
    1 teas. Cinnamon

    Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!
    **I used 3 cups and thought it was plenty sweet.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â