This particular snickerdoodle cake is a bon voyage cake for my friend Jon who is flying to the Central African Republic next week. He recently got a job with ICDI—a non-profit company that drills wells for African villages. They are real-life superheroes! Maybe I will try to convince Jon to pack a cape and tights for the trip.
Cake
1 package plain white cake mix ( 18 1/4 oz)
1 cup whole milk
1 stick of butter
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Grease a 9″ x 13″ pan and dust with flour. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend until smooth. Pour batter into prepared pan and bake for 27-29 minutes or until a toothpick comes out clean—you know, usual cake baking stuff. Let the cake cool and prepare the icing! (The icing makes the cake, trust me.)
Cinnamon Buttercream Frosting
1 stick room temperature butter
3 3/4 cup confectioners sugar
3-4 tablespoons of milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Blend butter in a bowl until it gets nice and fluffy. (Warning: Do not use low fat butter like I did or the icing will be a bit runny!) Blend in sugar, 3 T of milk, vanilla, and cinnamon. Blend for 2 minutes and if the frosting is too stiff add more milk. Frost the cake, and chow down.
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that looks delicious!
So psyched to make this cake, just wrote down my shopping list. I’m making homemade mac and cheese with it and sweet potato latkes. My parents are out of town and I love to cook food that only I love when they’re gone. Haha.
You have no idea how excited this makes me. I’m going to make it and eat the whole thing myself. At least I’ll die happily. :-D