Snickerdoodle Cake w/ Cinnamon Cream Chs Frosting

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

By Lance Washburn
@ChefWashburn

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.

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Prep:

25 Min

Cook:

35 Min

Ingredients

FOR THE CAKE
1 1/2 c

whole wheat flour
1 1/2 c

whole wheat pastry flour
1 Tbsp

baking powder
1/2 tsp

salt
1 Tbsp

ground cinnamon
2 stick

unsalted butter, room temperature
1 c

truvia baking blend
4 large

eggs, room temperature
1 Tbsp

pure vanilla extract
1/2 c

half and half, more if needed
FOR THE FROSTING
8 oz

fat free cream cheese, room temperature
1 stick

unsalted butter, room temperature
1/4 c

splenda brown sugar blend
1 tsp

pure vanilla extract
1/2 tsp

ground cinnamon
4-6 c

powdered sugar
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How to Make Snickerdoodle Cake w/ Cinnamon Cream Chs Frosting

Step-by-Step

Preheat oven to 325°F. Butter and flour two 8- or 9-inch round cake pans.
In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
Cream together the butter and sugar until fluffy and pale in color.
Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
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.
Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
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.