SNICKERDOODLE CAKE

Yes, cake!  I love Snickerdoodle cookies, but I actually like the cake even more!

INGREDIENTS:
CAKE:
1 package of plain white cake mix (DO NOT use a butter/yellow cake)
1 C milk
8 Tbl (1 stick) butter, melted
3 eggs
1 tsp vanilla extract
2 tsp ground cinnamon

CINNAMON BUTTERCREAM FROSTING:
8 Tbl (1 stick) butter, room temperature
3 and 3/4 C confectioner's sugar
3 to 4 Tbl milk
1 tsp vanilla extract
1 tsp ground cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Prepare two 9 inch round cake pans.
3. Mix cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large bowl. Blending with electric mixer for three minutes. The batter should look well combined.
4. Divide the batter between the two prepared pans, smoothing the tops with your spatula and then place them in the oven, side by side.
5. Bake until golden brown, 27 to 29 minutes.
6. Invert cakes onto a rack to cool (at least 30 minutes) before frosting.

Prepare frosting:
1. Beat butter 30 seconds, until fluffy.
2. Add confectioner's sugar, milk, and vanilla. Blend until light and fluffy.
3. Add cinnamon and blend an additional minute (add up to an extra Tbl of milk if needed for consistency).