Snickerdoodle Cake

• 1 (18 1/4 ounce) package white cake mix
• 1 cup whole milk
• 1/2 cup butter (melted)
• 1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix (add even if you have a cake mix with a pudding already in it)
• 3 extra large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• BUTTER CREAM FROSTING
• 8 tablespoons butter, slightly softened (or 1 stick)
• 3 3/4 cups confectioners' sugar
• 3 -4 tablespoons milk (I used 4 Tbls.)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

1. Preheat oven to 350u0b0 and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350u0b0 for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:
2. BUTTER CREAM FROSTING.
3. 8 Tbls. (or 1 stick) butter (slightly softened).
4. 3 3/4 cups confectioners` sugar.
5. 3-4 Tbls. Milk (I used 4 Tbls.).
6. 1 teas. vanilla extract.
7. 1 teas. Cinnamon.
8. Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!

white cake, milk, butter, cake, eggs, vanilla, cinnamon, butter cream, butter, confectioners, milk, vanilla, cinnamon

Taken from www.food.com/recipe/snickerdoodle-cake-184041 (may not work)