Snickerdoodle Cake With Cinnamon Butter Cream

Recipe from cakecentral.com

Ingredients

• Cake:
  1 box white cake mix
  1 c whole milk
  1/2 c (1 stick) butter, melted
  3 large eggs
  1 t vanilla extract
  2 t ground cinnamon

  Cinnamon Buttercream:
  1 stick butter, room temperature
  3 3/4 c powdered sugar, sifted
  3-4 T milk
  1 t vanilla
  1 t cinnamon

Instructions

Preheat oven to 350 and prepare 2 8″ or 9″ pans.
1. With an electric mixer, combine cake mix, milk, melted butter, eggs, vanilla, and cinnamon. Once combined, scrape down sides of bowl and increase to medium speed to for 2-3 minutes or until well combined. Divide between prepared pans.
2. Bake approx. 27-30 min. Cakes will be golden brown and spring back when gently pressed.
3. Cool in pans on a wire rack for 10 min. then remove from pans and cool completely.
4. When cool fill and ice with cinnamon buttercream.
5. 
   
6. To make cinnamon buttercream:
7. Beat butter with an electric mixer until fluffy. Add cinnamon, vanilla, and 3 T of milk, and slowly add powdered sugar. After all powdered sugar is added, increase speed to medium and beat until light and fluffy. Add additional milk as necessary to get desired consistency.

8. You probably don’t want to know!

White Almond Sour Cream Cake

There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was orignially created by Rebecca Sutterby. This is the best white cake!! You have to try it!!! This recipe can easily be halved.
White Almond Sour Cream Cake (WASC)
Ingredients

* 2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract

Instructions

1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
2.
3.
4. ***One recipe makes: one 14″ round + one 6″ round
5. or one 16″ round
6. or one 12″ round + one 10″ round
7. or one 12×18″ sheet cake
8. or one 12″ round + one 8″ round + one 6″
9.
10. Half a recipe makes: two 8″ rounds
11. or two 6″ rounds + 6 cupcakes

Chocolate Ganache

From allrecipies.com

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."

Ingredients:

9 ounces bittersweet chocolate, chopped 1 cup heavy cream

1 tablespoon dark rum (optional)

Directions:

1.	Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2.	Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Grandma's Moist Cake

From allrecipies.com

By: Patricia Taylor

"This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing."

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Original Recipe Yield 3 - 8 inch round layers

Ingredients

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 2 1/2 cups self-rising flour
• 1 cup milk
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
3. Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutritional Information

Amount Per Serving Calories: 395 | Total Fat: 17.7g | Cholesterol: 114mg