SNICKER DOODLE CAKE

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    White cake mix (18.25 ounces plain)

  • 1

    cup milk (whole)

  • 1

    stick butter (8 T), melted

  • 3

    large eggs

  • 1

    t pure vanilla extract

  • 2

    t ground cinnamon

Directions

Preheat over to 350°. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl. With electric mixer, beat on low speed for 1 minute to moisten batter. Continue to beat on medium speed for an additional 2 minutes. Scrap sides of bowl to incorporate all ingredients. In mean time, prepare cake pan per normal to accept cake batter (grease & flour) or use Bake Easy Spray. Divide batter equally between two cake pan or one character pan. BAKE – approx. 27-30 minutes (unless directed differently by specific pan size) or until golden brown. (Cake should spring back when touch with finger.) Remove pans from oven and place them on wire racks & COOL for 15 minutes. Level & REMOVE cakes from pan(s) and return them to cooling racks until thoroughly cooled to room temperature. Prepare Cinnamon Buttercream Icing. *+Cinnamon Buttercream Frosting:+* 1 c. butter, room temperature 3 3/4 c. confectioners’ sugar (powdered sugar), sifted 3 to 4 TBSP milk 1 tsp vanilla extract 1 tsp ground cinnamon Blend butter in large bowl, on low speed until fluffy, approx 30 seconds. Add sugar, 3 TBSP milk, and vanilla. Blend lightly. Add cinnamon. Continue mixing until sugar is well incorporated. Increase speed and beat until fluffy. If frosting is stiff, add remaining 1 TBSP milk. Or get even easier and add 1 tsp to can of buttercream frosting from .

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