SNICKER DOODLE CAKE
- 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
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 .