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Snickerdoodle Cake Recipe

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This recipe for Snickerdoodle Cake, by , is from Mignella Family Recipes, 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!

Contributor:  
Contributor:  
Jackie Mignella

Category:
Category:

Ingredients:  
Ingredients:  
1 package plain white cake mix
1 cup whole milk
8 Tbsp (1 stick) butter melted
3 large eggs
1 tsp pure vanilla extract
2 tsp ground cinnamon

Cinnamon Buttercream Frosting

8 Tbsp (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 Tbsp milk
1 tsp pure vanilla extract
1 tsp cinnamon

Directions:
Directions:
Cake:
1. Place a rack in the center of the oven and preheat oven to 350. Grease two 9-inch round cake pans. Set aside.

2. Place the 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 machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 -29 minutes. Remove the pans from the oven and place on wire racks to cool for 10 minutes. Invert onto cooling rack. Allow to cool completely 30 minutes or more before icing.

Frosting:
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 Tbsp milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 Tbsp milk if the frosting seems too stiff.

2. Frost cooled cake

 

 

 

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