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Snickerdoodle Cake I
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Giant cookie with sweet cinnamon topping.
Ingredients:
  • 2 cups white sugar
  • 0.5 cup shortening
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) to create the perfect baking environment. Prepare a 9x13 inch pan by greasing and flouring it for effortless release of your baked goods.
  • Sift flour, baking powder, and salt together in a medium bowl. Keep it aside.
  • Cream together the shortening and 2 cups of sugar in a large bowl until fluffy. Gradually mix in the eggs one at a time, ensuring each addition is well incorporated. Add the milk and flour mixture in three stages, alternating between the two and mixing well after each addition.
  • Combine 3 tablespoons of sugar with 1 teaspoon of cinnamon in a small bowl, then generously sprinkle over the cake.
  • Transfer the mixture into a greased 9x13 inch pan. Bake at 350°F (175°C) for 35-40 minutes, or until fully cooked.

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