Ingredients
-
1
-
4
-
1/3
-
1
-
1/3
-
1/4
-
-
2
-
2
-
2
-
1/2
-
-
-
-
Directions
Snickerdoodle Cake, Moist, rich and SO easy to make and freeze Perfect for gift-giving, or keep a steady supply in the freezer for pop-in company Just like it’s name, it will remind you of the cookies, except moist and rich!, I thought this cake was very boring The flavor wasn’t very good, and there was way too much glaze It doesn’t live up to the ‘tang’ of Snickerdoodle cookies , This was a very delicious, moist cake indeed! When preparing the cake, I added 1 tsp of vanilla extract to the mix I found this cake needed to bake a bit longer (an extra 10 minutes to be exact) When preparing the glaze, used about 1-1/2 tablespoons of milk Thank you Aunt Yaya for the recipe!
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Steps
|
1
Done
|
Preheat Oven to 350f and Spray a Bundt Pan With "butter-Flavored" Cooking Spray and Set Aside. |
|
2
Done
|
in a Large Mixing Bowl Mix Together (at Medium Speed) the Dry Cake Mix(reserving the 2 T in a Small Bowl), and the Next 5 Ingredients Until Well-Blended. Set Aside. |
|
3
Done
|
Meanwhile Add the Cinnamon, Sugar and Nuts to the 2 T. of the Reserved Dry Cake Mix. |
|
4
Done
|
Pour 1/2 of the Cake Batter Into the Prepared Pan. |
|
5
Done
|
Sprinkle the Cinnamon Mixture Over the Top of This, and Then Evenly Distribute the Remaining Batter. |
|
6
Done
|
Bake For 45 Minutes or Until Cake Springs Back When Lightly Touched. |
|
7
Done
|
If Desired, After the Cake Has Cooled Completely, You May Squiggle a Glaze of 1 Cup of Powdered Sugar Mixed With 1 to 2 Tablespoons Milk Over the Top. |
