SNICKERDOODLE CAKE RECIPE

CAKE:
Solid vegetable shortening for greasing the pans
flour for dusting the pans
1 package plain white cake mix
1 cup milk
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon


CINNAMON BUTTERCREAM FROSTING:
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups powdered sugar, sifted
3 to 4 tablespoons milk
2 tablespoons pure vanilla extract

1.
Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9
inch round cake pans with vegetable shortening, then dust with flour. Shake out the excess
flour. 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 medium speed for 3 minutes, stopping to scrape down the sides of the bowl if
necessary. The batter should be well combined. Divide the batter between the prepared pans.
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 to 29 minutes. Remove the pans from the oven and place them on wire racks to coo
l for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack
, then invert them again onto another rack so that the cakes are right side up. Allow them to cool
completely, 30 minutes more.

4.
To prepare the Cinnamon buttercream frosting: Place 1 stick of butter in a large mixing bowl.
Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the mixer and add the
powdered sugar, 3 tablespoons 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 tablespoon milk if the frosting seems to thick.

5.
Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the
second layer, right side up, on the first layer and frost the top and sides of the cake. Place the
cake uncovered in the refrigerator until the frosting sets, 20 minutes before serving.