Roxy
Starter
Snickerdoodle Cake:
1 box Duncan Hines Yellow Cake Mix
1 tsp. Baking Soda
2 tsp. cinnamon
1 stick of butter, softened
3 large eggs
1 T. vinegar
1/2 cup sour cream
Enough milk to make 1-1/3 cups
1 T. vanilla
Preheat oven to 350 degrees or 325 degrees for dark or coated cake pans.
Prepare 3- 9-in. cake pans by cutting wax or parchment paper rounds to fit in the bottom of the pans. Spray or butter the pans then place the paper rounds into place; spray or butter the paper.
In a 2-cup liquid measuring cup place the 1 tablespoon of vinegar and the 1/2-cup of sour cream then add enough milk to make 1-1/3 cups; stir to combine. Add the vanilla to the sour cream mixture.
Put the cake mix, baking soda and cinnamon in an electric mixer bowl, stir well to mix the ingredients. With a pastry cutter cut the butter lightly into the batter; DO NOT OVER WORK. Add the eggs and sour cream mixture. Beat on low speed for 30 seconds to combine, stop mixer and scrape the sides of the mixer bowl; then beat on medium speed for 3 minutes.
Divide the batter equally between the pans and bake for 25 to 28 minutes or until tooth pick inserted into middle of cake comes out clean
Remove the pans from the oven and allow them to cool on cooling racks for 15 minutes then remove the cakes from the pans and allow them to cool completely.
Cinnamon Butter Cream Frosting:
1 stick of butter – softened
1/4 tsp. salt
1/4 cup milk or use half milk and half cream
2 tsp. cinnamon
1 lb. Powdered Sugar
Place softened butter, salt, milk and cinnamon into mixing bowl; add half the Powdered Sugar and beat to combine. Add the rest of the sugar and beat until light a fluffy. Frost the cake.
1 box Duncan Hines Yellow Cake Mix
1 tsp. Baking Soda
2 tsp. cinnamon
1 stick of butter, softened
3 large eggs
1 T. vinegar
1/2 cup sour cream
Enough milk to make 1-1/3 cups
1 T. vanilla
Preheat oven to 350 degrees or 325 degrees for dark or coated cake pans.
Prepare 3- 9-in. cake pans by cutting wax or parchment paper rounds to fit in the bottom of the pans. Spray or butter the pans then place the paper rounds into place; spray or butter the paper.
In a 2-cup liquid measuring cup place the 1 tablespoon of vinegar and the 1/2-cup of sour cream then add enough milk to make 1-1/3 cups; stir to combine. Add the vanilla to the sour cream mixture.
Put the cake mix, baking soda and cinnamon in an electric mixer bowl, stir well to mix the ingredients. With a pastry cutter cut the butter lightly into the batter; DO NOT OVER WORK. Add the eggs and sour cream mixture. Beat on low speed for 30 seconds to combine, stop mixer and scrape the sides of the mixer bowl; then beat on medium speed for 3 minutes.
Divide the batter equally between the pans and bake for 25 to 28 minutes or until tooth pick inserted into middle of cake comes out clean
Remove the pans from the oven and allow them to cool on cooling racks for 15 minutes then remove the cakes from the pans and allow them to cool completely.
Cinnamon Butter Cream Frosting:
1 stick of butter – softened
1/4 tsp. salt
1/4 cup milk or use half milk and half cream
2 tsp. cinnamon
1 lb. Powdered Sugar
Place softened butter, salt, milk and cinnamon into mixing bowl; add half the Powdered Sugar and beat to combine. Add the rest of the sugar and beat until light a fluffy. Frost the cake.