Snickerdoodle Cake

Ingredients

1 pkg white cake mix

1 c whole milk

8 oz (1 stick) butter, melted

3 lg eggs

1 tsp pure vanilla extract

2 tsp ground cinnamon

Cinnamon Buttercream Frosting

Directions

Place a rack in the center of the oven and preheat the oven to 350º. Generously greasetwp 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of yhe bowl with a rubber spatula. Increase yhe mixer speed to medium and beat 2 mins more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared 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 and spring back when lightly pressed with your finger, 27 to 29 mins. Remove the pans from the oven and place them on wire racks to cool for 10 mins. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another ravk so that the cakes are right side up. Allow them to cool completely, 30 mins more.

Meanwhile, prepare the Cinnamon Buttercream Frosting.

Place pne cale layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean smooth strokes.