Snickerdoodle Cake II

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
2. In a large bowl, cream the 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Spread into the prepared pan.
3. In a small bowl, combine the 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle this mixture over the cake batter.
4. Bake for 30 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. In a medium bowl, combine the cream cheese, 1/2 cup butter, confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Frost the cooled cake.

Interesting Facts

• Snickerdoodle Cake II is a variation of the classic Snickerdoodle Cake.
• The original Snickerdoodle Cake recipe was developed in the early 1900s.
• The name, Snickerdoodle, comes from the combination of two German words, "schnecken" and "doodle," which mean "snail" and "noodle" respectively.
• Snickerdoodle Cake II is a popular dessert at Christmas and other holiday celebrations.