Snickerdoodle Cake

One of my stitching friends shared this recipe with our group recently.  It is delicious!!  My mother-in-law makes the best snickerdoodle cookies and I couldn't wait to try this cake.  Let me know if you try it!!

Snickerdoodle Cake

Ingredients:

1 package (18.25 ounces) plain white cake mix

1 cup  milk

8 tbsp(1 stick) butter, melted

3 large eggs

1 tsp pure vanilla extract

2 tsp ground cinnamon

Preheat oven to 350, with rack in the center of the oven.  Grease and flour two 9 inch cake pans, or a 13x9 cake pan.  Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl.  Blend with an electric mixer low speed for 1 minute.  Scrape down the sides of the bowl and increase mixer speed to medium for 2 minutes.  Divide the batter between the two pans, or put it all in the bigger pan.  Bake until golden brown, I used the times on the box for the 13x9 pan, they recommend 27-29 minutes for the two pans.  Allow to cool completely and frost.  Place cake uncovered in the refrigerator until the frosting sets, 20 minutes.  Cover the cake with waxed paper and store in the frig for up to 1 week.

Cinnamon Butter cream frosting:

    8 tbsp butter, room temperature

    3 3/4 cups powdered sugar, sifted

    3-4 tbsp milk

    1 tsp vanilla extract

    1 tsp ground cinnamon

        Blend butter with a mixer until fluffy, 30 seconds.  Add powdered sugar, 3 tbsp milk, vanilla, and cinnamon, and blend on low speed for 1 minute.

        Increase to medium speed for 1 minute until light and fluffy.  Blend in up to 1 tbsp milk of frosting is too stiff.  For cans of frosting, just add cinnamon and I will add a little vanilla extract and blend.