Ingredients: |
Ingredients: 1 (18 oz.) box yellow cake mix (reserve 2 T. dry mix)
4 whole eggs
1/3 c. canola oil
1 c. sour cream
1/3 c. light brown sugar
1/4 c. water
Cinnamon-Sugar filling:
2 T. brown sugar
2 T. dry cake mix
2 t. cinnamon
1/2 c. pecans or walnuts, finely chopped (optional)
Cinnamon Buttercream Frosting:
8 T. room temperature butter
3-3/4 c. confectioners' sugar, sifted
3-4 T. milk
1 t. pure vanilla extract
1 t. ground cinnamon
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Directions: |
Directions:Preheat oven to 350º and spray a bundt pan with "butter flavored" cooking spray. Set aside.
In a large mixing bowl, mix together dry cake mix (minus 2 T.) and the next 5 ingredients at medium speed until well blended. Set aside. Meanwhile, mix 2 T. of reserved dry cake mix with cinnamon, sugar and nuts in a small bowl. Pour 1/2 of cake batter into prepared pan. Sprinkle the cinnamon mixture over the top of this, and then evenly distribute the remaining batter. Bake for 45 minutes or until cake springs back when lightly touched. If desired, may frost once cake is completely cooled.
Cinnamon Buttercream Frosting:
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 T. milk, vanilla and cinnamon. Blend with the mixer on low until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T. milk if the frosting seems to stiff. |
This recipe for Snickerdoodle Cake is from