Snickerdoodle Cake

Snickerdoodle Cake

1 box yellow cake mix (I used Duncan Hines)
1-teaspoon baking soda
2 teaspoons cinnamon
1 stick of butter – softened
3 large eggs
1-tablespoon vinegar
1/2-cup sour cream
Enough milk to make 1-1/3 cups
1-tablespoon vanilla

Preheat oven to 350° or 325° for dark or coated cake pans.

Prepare 3 / 9-inch 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. 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. Cut the butter into small slices and mix it into the dry cake mix. 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-teaspoon salt
1/4-cup milk (I used half and half)
2-teaspoons cinnamon
1 pound of 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