Snicker-doodle Cake

While I really can't stand the show "Semi homemade with Sandra Lee", she has a good idea. While I don't agree with some of the prepackaged things she uses because of all the preservatives, I'm the first person to go to my cupboard and grab a boxed cake mix. I always keep a few on hand because they make a quick dessert. Keep a few boxes of yellow as well as a few boxes of white cake mix gives you the basic starter for numerous cakes with some great flavor. If you don't know what a Snicker-doodle is, consider me disappointed. Snicker-doodles are these crispy cinnamon sugar coated cookies. They also happen to be my husband second favorite cookie in the world, second only to the soft chewiness of a peanut butter cookie. This snicker-doodle cake has all the wonderful cinnamon flavor of it's cookie counterpart but only takes about half the time and energy to make!

What You Need:

1 box white cake mix
1 cup milk
1 stick butter, melted
3 eggs
1 tsp vanilla
3 tsp cinnamon
1 container of vanilla frosting

What To Do:

Preheat your oven to 350 degree and grease two 9 inch round cake pans. In a large bowl whisk together the cake mix and 2 tsp cinnamon. Using a hand mixer, blend the cake mix with the milk, melted butter and eggs. Divide between the two pans and bake for 25-30 minutes on the center wrack of your oven.

When it's done, remove from the oven and let cool in the pans for 10 minutes before turning out onto wire racks to finish cooling.
Meanwhile, combine the vanilla frosting with the remaining teaspoon of cinnamon. Once the cake is cooled, place the layers together and cover with the frosting. If you don't want to mix the cinnamon into the frosting you can sprinkle some on top of the cake and in between the layers.