Sunday, September 7, 2008

Snickerdoodle Cake


1 pkg. (18.25oz) plain white cake mix
1 cup whole milk
8 Tbls. (or 1 stick) butter (melted)
1 pkg. 3.3 oz. instant white chocolate pudding mix (add even if you have a cake mix with a pudding already in it)
3 extra large eggs
1 teas. vanilla extract
2 teas. cinnamon

Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes.

Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:


8 Tbls. (or 1 stick) butter (slightly softened)
3 ¾ cups confectioners` sugar
3-4 Tbls. Milk (I used 4 Tbls.)
1 teas. vanilla extract
1 teas. Cinnamon

Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake.

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