Snickerdoodle Cake

In case y'all are interested, here is the recipe for Snickerdoodle Cake, courtesy of Cake Doctor. It is yummy!

1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting (below)

1. Place a rack in the center of the oven and preheat to 350 degrees. Generously grease two 9-inch round cake pans with vegetable shortening (or Pam, whatever :)), then dust with flour. Shake out the excess flour and set pans aside.

2. 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 machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer 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 the rubber spatula. Place 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 to 29 minutes (more or less depending on your oven). Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto the rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely - about 30 minutes.

4. Prepare CInnamon Buttercream Frosting:

8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' (powdered) sugar, sifted
3 to 4 tablespoons of milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

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

5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, n top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

It says you can place the cake in the refrigerator for 20 minutes until the frosting sets, but I've never done that.

Try it! It's easy and very good!