Wednesday, May 7, 2008

Snickerdoodle Cake by Kay

This is my dad's favorite cake. The night before he was looking for a snack but we didn't have anything. Everyday, he left at 7:30AM to go to work and on some days wouldn't come home until 9:00PM. He's really tried from work so I thought that I would made something special just for him. He really likes Snickerdoodle Cookies. I got the recipe from The Cake Mix Doctor by Anne Byrn. She makes cakes that are easy to deal with by putting cake mixes in them..

Snickerdoodle Cake

1 package plain white cake mix

1 cup milk (we used vanilla soy)

8 tablespoons butter, melted

3 large eggs

1 teaspoon vanilla

2 teaspoons cinnamon

Preheat the oven to 350 degrees. Grease 2 9 inch round cake pans and dust them with flour.

Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat 2 minutes more, scraping the sides down again if needed.

Divide the batter between the pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they are golden brown, about 27-29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack. Allow them to cool completely, about 30 minutes more.


8 tablespoons butter at room temperature

3 3/4 cups powdered sugar, sifted

3-4 tablespoons milk

1 teaspoons vanilla

1 teaspoon cinnamon

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the remaining ingredients. 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. Blend in additional milk if the frosting seems too thick.

Mom (Dana): Personally, I love chocolate anything but Bill is the real cake lover in this family and this is his absolute favorite. I'm not sure what he did to deserve it though!


Melinda said...

Oh, I'm totally trying this one. Do you think it would work the same with rice milk?

Champsleeve said...

Melinda, I think rice milk would work fine. In desserts especially, we usually use whatever is open in the fridge - soy, rice, or almond.


Veggie said...
This comment has been removed by the author.
Veggie said...

Sounds great, I love her Chocolate Macaroon Cake. It's really yummy.