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Snickerdoodle Cake Recipe

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This recipe for Snickerdoodle Cake is from Cooking From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 White Cake Mix (Duncan Hines)
1 Cup Milk
3 Large Eggs
1 Stick Butter, melted
1 Teaspoon Vanilla
2 Teaspoons Cinnamon

Buttercream Frosting:
1 stick Butter (at room temperature)
3 3/4 Cups Confectioners’ Sugar
5 Tablespoons Milk, divided
1 Teaspoon Vanilla
1 Teaspoon Cinnamon

Directions:
Directions:
Preheat oven to 350 degrees.

In large mixing bowl, combine all ingredients together and mix on low fore Put the 6 ingredients in mixing bowl. Mix on low for 1 minute with an electric mixture. Change to medium speed and continue mixing for another two minutes.

Grease and flour 2- 9 inch round cake pans and divide the batter between the prepared cake pans. Smooth batter with spatula as needed.

Bake for 27-29 minutes, or until cakes are golden brown and spring back when lightly pressed with your finger. Leave in pans to cool for 10 minutes.

Remove cakes from pans onto racks (cakes may need to be flipped upside down to remove them). Make sure cakes are right side up and cooled completely before adding frosting.

Buttercream Frosting
In a mixing bowl, add butter and mix with an electric mixer on low speed until fluffy,about 30 seconds. Add the confectioners’ sugar, 3 tablespoons of milk and the vanilla. Continue to mix on low speed until the sugar is mixed through completely, approx. 1 minute. Increase the speed to medium and beat until light and fluffy. Add cinnamon.

If frosting seems stiff and doesn't spread easily, blend in 2 tablespoons milk to mixture.




Number Of Servings:
Number Of Servings:
approx. 12
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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