Snickerdoodle Cake I

Snickerdoodle Cake I

121
KATEE2 0

"Sugar and cinnamon topping. Like the famous cookie, only BIGGER!"

Ingredients

servings 167 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
  4. In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
  5. Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.
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Reviews

121
  1. 138 Ratings

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Looking over the recipe and judging from other reviews it was apparent this cake needed "something." I made half a recipe in an 8x8" pan and rather than use the sugar/cinnamon topping, I added a...

AMAZING!!! I used butter instead of shortening and that definately made it better! I added 1 tsp of cinnamon to the batter, and I also doubled the cinnamon topping and put half of it in middle o...

I made a couple small adjustments. I used one stick of softened margerine instead of shortening (I don't keep shortening on hand outside of the holidays) and I took naples34102's advice and adde...