Snickerdoodle Cake (via Karen Matthews)
First off, the icing is incredibly sweet… You’ve been warned. 🙂
Second off, this is WAY yummy 🙂
Cake:
1 package (18.25 oz) cake mix (I used white)
1 cup milk
2 teaspoons cinnamon
1 stick butter, softened or melted
3 large eggs
1 teaspoon vanilla (my sister-in-law uses half vanilla, half almond)
1 cup milk
2 teaspoons cinnamon
1 stick butter, softened or melted
3 large eggs
1 teaspoon vanilla (my sister-in-law uses half vanilla, half almond)
Mix all ingredients together and put into two round cake pans (mine are 8″). Bake at 350 for 27-29 mins. Let cool before icing.
Icing/frosting/the sweet stuff on top:
1 stick butter (softened or melted)
3 1/2 to 3 3/4 powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla (same note as above)
1 teaspoon cinnamon (i prolly put more in cuz i just dumped lol)
3 1/2 to 3 3/4 powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla (same note as above)
1 teaspoon cinnamon (i prolly put more in cuz i just dumped lol)
Mix everything together. (that’s the instructions for the icing lol)
Making the cake awesome (aka Putting it together)
Place one of the cakes on a plate and ice just the top. Put the second cake on top and (again) ice the top. Then, ice the sides. Refrigerate 20-30 minutes to set.
and according to my SIL that is all it takes. (She got it from the “Cake Doctor” book and gave me some of the recipes in a cute little box for the wedding. LOVE it :))
Categories: podcast, Recipe Exploration
Cake, Cinnamon, Powdered Sugar, Snickerdoodle
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So glad y’all liked it. My mistake was icing it too soon. LOL all the butter soaked in to the cake, but YUMMY! i love it (and way to improvise!)