[CnD] Snickerdoodle cake from scratch

[Kathy Brandt via Cookinginthedark]

In case didn’t get the one from the list, I found this one that I thought would 
pass along. Other variance called for cutting in layers, and boiling the 
buttercream icing, which called for a whole lot of butter. This one, by 
contrast, looked more like something I would try to make:
Snickerdoodle cake
>
> 2  teaspoons ground cinnamon
> 1  cup white sugar
> 2 1⁄2 cups all-purpose flour
> 1  teaspoon baking powder
> 1⁄2 teaspoon baking soda
> 1⁄2 teaspoon kosher salt
> 1  cup unsalted butter, at room temperature
> 1  cup white sugar
> 1  cup light brown sugar
> 3  eggs, at room temperature
> 2  teaspoons vanilla extract
> 1  cup  full-fat sour cream, at room temperature
>
> ADVERTISEMENT
> DIRECTIONS
>
> Preheat oven to 325°F.
> In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix 
> together really well and set aside.
> Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and 
> cranies, as well as the center tube. (Note: If you don't want to use Pam with 
> Flour, you can just grease the pan with shortening.) Gently dust the entire 
> inside of the pan with the sugar and cinnamon mixture. You should only need 
> about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside 
> surface of the pan, including the tube. Save the remaining sugar and cinnamon 
> mixture and set everything aside.
> Sift together the flour, baking powder, baking soda and salt. Set aside.
> Beat just the butter on medium speed for one full minute. Add the white sugar 
> and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade 
> and add the brown sugar.
> Mix for 2 minutes until the mixture looks light brown and uniform in color. 
> Add the eggs one at a time, beating each for 1 full minute. Stir in the 
> vanilla. Add the flour mixture alternately with the sour cream; beat well.
> Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of 
> a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the 
> batter into the pan and sprinkle any remaining sugar mixture over the top. 
> (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 
> teaspoon of cinnamon together for the top of the cake. It should be more than 
> enough.).
> Bake in the preheated oven for 55 to 65 minutes, or until a toothpick 
> inserted into the cake comes out clean. Allow to cool for 10 minutes before 
> inverting onto a wire rack to cool completely.
> Share with your family and friends and they will think you are the bomb!
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Re: [CnD] SNICKERDOODLE CAKE

[Kathy Brandt via Cookinginthedark]

Thanks again for the other recipe. This one looks more like a turtle cake; no 
cinnamon.

> On Feb 6, 2018, at 9:50 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
>
> 
> SNICKERDOODLE CAKE
> 
> 
> 
> 
> Supermoist chocolate cake mix
> 12 oz. chocolate chips
> 12 oz. melted caramels
> 1 c. chopped nuts
> 1/4 c. oil
> 1 tsp. vanilla
> 
> Mix chocolate cake mix according to directions with oil and vanilla. Spread
> half of batter in greased 9 x 13 inch pan and bake for 20 minutes at 350
> degrees. Take from oven and spread with chocolate chips, then caramel, then
> nuts. Add the other half of cake batter and bake for 20 more minutes.
> Enjoy.
> 
> 
> 
> 
> 
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[CnD] SNICKERDOODLE CAKE

[Marilyn Pennington via Cookinginthedark]

SNICKERDOODLE CAKE

 


Supermoist chocolate cake mix
12 oz. chocolate chips
12 oz. melted caramels
1 c. chopped nuts
1/4 c. oil
1 tsp. vanilla

Mix chocolate cake mix according to directions with oil and vanilla. Spread
half of batter in greased 9 x 13 inch pan and bake for 20 minutes at 350
degrees. Take from oven and spread with chocolate chips, then caramel, then
nuts. Add the other half of cake batter and bake for 20 more minutes.
Enjoy.

 

 

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