snickerdoodle cake w/ cinnamon cream chs frosting

Name: Snickerdoodle Cake w/ Cinnamon Cream Chs Frosting
Prep time: 25 min
Cook time: 35 min
Ingredients: ## FOR THE CAKE; 1 1/2 cup(s) whole wheat flour; 1 1/2 cup(s) whole wheat pastry flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1 tablespoon(s) ground cinnamon; 2 stick(s) unsalted butter, room temperature; 1 cup(s) truvia baking blend; 4 large eggs, room temperature; 1 tablespoon(s) pure vanilla extract; 1/2 cup(s) half and half, more if needed; ## FOR THE FROSTING; 8 ounce(s) fat free cream cheese, room temperature; 1 stick(s) unsalted butter, room temperature; 1/4 cup(s) splenda brown sugar blend; 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) ground cinnamon; 4-6 cup(s) powdered sugar

(2 RATINGS)

131 Pinches 1 Photo

Lance Washburn

Mentor, OH

Updated on Jun 15, 2013

You can make a Splenda Powdered Sugar by doing the following: Place 6c Granulated Splenda & 6t. Cornstarch in a food processor until mixture resembles powdered sugar. For the frosting, just add the powdered sugar until desired sweetness is reached.

Rate

prep time 25 Min

cook time 35 Min

method ---

yield

Ingredients

FOR THE CAKE
1 1/2 cups whole wheat flour
1 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks unsalted butter, room temperature
1 cup truvia baking blend
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2 cup half and half, more if needed
FOR THE FROSTING
8 ounces fat free cream cheese, room temperature
1 stick unsalted butter, room temperature
1/4 cup splenda brown sugar blend
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
4-6 cups powdered sugar

How To Make snickerdoodle cake w/ cinnamon cream chs frosting

Step 1

Preheat oven to 325°F. Butter and flour two 8- or 9-inch round cake pans.

Step 2

In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
Step 3

Cream together the butter and sugar until fluffy and pale in color.
Step 4

Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
Step 5

Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
Step 6

Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
Step 7

Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
Step 8

To make the frosting: In an electric mixer, cream butter and cream cheese until light and fluffy. Beat in brown sugar, vanilla, and cinnamon until fully incorporated. Gradually add powdered sugar in small portions, scraping down the sides with each addition, until desired consistency is reached.
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