Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Snickerdoodle Cake




Source of Recipe


Cake Mix Doctor


List of Ingredients




1 pkg. white cake mix
1 c. whole milk
1 stick butter, melted
3 lg. eggs
1 t. vanilla
2 t. cinnamon

FROSTING:
1 stick butter, softened
3-3/4 c. powdered sugar, sifted
3 to 4 T. milk
1 t. vanilla
1 t. cinnamon

Recipe



Preheat oven to 350°. Grease and flour two 9-inch cake pans OR a 9x13 inch cake pan. Place cake mix, milk, melted butter, eggs, vanilla and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Place batter in pans. Bake until golden brown and cake springs back when lightly pressed with your finger, 28-32 minutes. Cool completely. Frost with Cinnamon Buttercream Frosting.

FROSTING:
Place butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Add powdered sugar, 3 tablespoons milk, vanilla and cinnamon. Blend with mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, approximately 1 minute more. Blend in 1 tablespoon milk if the frosting seems to stiff.

**Place this cake, uncovered in the refrigerator until the frosting sets, 20 minutes. Cover the cake and store in the refrigerator for up to 1 week.