Snickerdoodle Cake

1 (18.25 ounce) box plain white cake mix
1 cup whole milk
1/2 cup (1 stick) butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamonAdjust the oven rack to the middle position and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with the vegetable shortening and coat with flour, shaking out any excess.In a large bowl with an electric mixer on low speed, combine the cake mix, milk, melted butter, eggs, vanilla extract and cinnamon and mix for 1 minute. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Increase the speed to medium and beat until well combined, 2 to 3 minutes. Divide the batter evenly between the prepared pans, smoothing the top with the rubber spatula.Bake the cakes in the preheated oven until they are golden brown and spring back when pressed lightly, 27 to 29 minutes.Transfer the pans to a wire rack to cool for 10 minutes. Run a knife around the edge of each pan. Invert the cakes onto a rack, the invert them again onto another rack so that the cakes are right-side up. Set aside to cool completely, about 30 minutes.To frost, place 1 layer cake, right-side up, on a serving platter. Spread the top with about 1/3 of the frosting and smooth the top. Place the second layer, right-side up, on top of the frosted layer.Spread the sides and top of the cake with the remaining frosting with clean, smooth strokes. Place the cake, uncovered, in the refrigerator until the frosting is set, about 20 minutes. (May cover with wax paper and refrigerate for up to 1 week.)Cinnamon Buttercream Frosting
8 tablespoons (1 stick) butter, room temperature
3 3/4 cups confectioner`s sugar, sifted
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamonIn a large bowl with an electric mixer on low speed, beat the butter until fluffy, about 30 seconds. Stop the mixer and add the confectioner`s sugar, 3 tablespoons of the milk, the vanilla extract and cinnamon. Blend on low speed until the sugar is incorporated, about 1 minute. Increase the speed to medium and beat until light and fluffy, about 1 minute. If the frosting seems too stiff, blend in up to 1 tablespoon additional milk.

Ruby slipper
Ruby Slipper1 (18.25 ounce) box yellow cake mix1 cup sour cream1/4 cup water2 eggs1 small box raspberry gelatinCombine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed 2 minutes until creamy. Spoon 1/3 of batter into well greased

Raspberry fantasy cake
Raspberry Fantasy Cake1 (10 ounce) package frozen raspberries, thawed1 (18.25 ounce) box white cake mix4 eggs1/2 cup vegetable oil1 (3 3/4 ounce) package instant vanilla pudding mixuRaspberry Frosting/u2 cups confectioners` sugar1/4 cup soft butter2

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Raspberry Laced Vanilla Cake1 (18.25 ounce) box white cake mix without pudding1 cup red raspberry preserves, divided1 box confectioners` sugar2 cups (4 sticks) margarine, softened2 egg yolks1/4 cup raspberry Schnapps liqueur1 teaspoon vanilla extractPreheat

Raspberry vanilla cake
Raspberry Vanilla Cake1 white cake mix without pudding1 cup red raspberry preserves1 box confectioners` sugar2 cups (4 sticks) butter, softened2 egg yolks1/4 cup raspberry schnapps liqueur1 teaspoon vanilla extractPreheat oven to 350 degrees F. Grease and f

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Rhubarb Custard CakeThe sweet custard falls to the bottom of the pan, and the cake rises to the top, with a layer of tart rhubarb in between.1 (18.25 ounce) box Duncan Hines white cake mix    (or any kind that requires oil as an ingredient)1/4 teaspoon fresh

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Ricotta Cake1 box yellow cake mix (made with butter)1/2 cup granulated sugar3 eggs1 teaspoon vanilla extract1 1/2 pounds ricotta cheesePreheat oven to 350 degrees F.Make cake mix according to directions. Mix remaining ingredients together. Pour free cake mix

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Strawberry Poppy Seed Cake1 (18.25 ounce) box strawberry cake mix1 cup hot water1/2 cup vegetable oil1 large box instant strawberry pudding1 small box sugar free strawberry gelatin4 eggs1/4 cup poppy seedsBlend cake mix, water, oil, pudding mix and gelatin.

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Surprise Cake1 (18 ounce) box plain yellow cake mix    (not pudding in the mix, not butter recipe    mix), such as Duncan Hines1 (3.4 ounce) box coconut cream instant pudding mix1 1/3 cup (most of a 12 ounce can) Mountain Dew  &

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Spicy Peach Cake1 (18.25 ounce) box spice cake mix3 eggs1 (21 ounce) can peach pie filling2 cups whipped cream1/2 cup chopped walnuts1/2 cup sour cream1/2 cup water1/3 cup vegetable oilMake cake mix according to package directions, using eggs, water and

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Strawberry Rum Cake1 (18.25 ounce) box white cake mix 1 small box strawberry gelatin1/2 cup rum 1/2 cup vegetable oil 4 eggs 1 teaspoon vanilla extractMix all together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed. Pour into greas

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Raspberry Dream Cake1 (10 ounce) package frozen raspberries, thawed1 (18 1/2 ounce) box white cake mix4 eggs1/2 cup vegetable oil1 (3 3/4 ounce) box instant vanilla pudding mixuRaspberry Frosting/u2 cups confectioners` sugar1/4 cup soft butter2 tabl

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Ritzy Raspberry Rum Cake1 cup pecans 1 (18.25 ounce) box white or yellow cake mix 1 (4 ounce) box instant vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup dark rum 1 (12 ounce) package semisweet chocolate chips, melted 1 cup rasp

Rum cake
Rum CakeuCake/u1 cup chopped nuts1 (18.25 ounce) box yellow cake mix1 small box vanilla instant pudding4 eggs1/2 cup cold water1/2 cup vegetable oil1/2 cup rumPreheat oven to 325 degrees F. Grease and flour a Bundt pan.Sprinkle nuts over the

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Strawberry Margarita Cake1 (18.25 ounce) box white cake mix 3 egg whites 1/2 cup water 1/3 cup vegetable oil 3/4 cup strawberry margarita mix 1 (16 ounce) container frozen whipped topping, thawed 2 tablespoons grated lime zestPreheat oven to 350 degrees F (
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