LAND O LAKES COOP RECIPES

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
• Combine flour, baking powder and 1/2 teaspoon salt in bowl. Set aside.
• Beat 1 1/2 cups sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
• Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling racks; cool 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely.
• Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with whipping cream and 1 teaspoon vanilla, scraping bowl often, until well mixed.
• Place 1 cake layer on serving plate, bottom-side up; frost top. Place remaining cake layer over frosting, bottom-side down; frost top and sides of cake. Decorate as desired.

Steps:

• Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
• Combine all cinnamon dough ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half; place into separate bowls. Set aside one bowl.
• Add molasses to remaining bowl of dough; beat until well mixed. Combine 1/4 cup flour, ginger and cloves in another bowl. Add to molasses mixture. Beat at low speed until well mixed.
• Twist 1 piece (about 3/4-inch ball, rolled into 2-inch log) of each dough together; roll into about 1 1/4-inch ball, creating marbled effect. Roll ball in sugar.
• Place, 2 inches apart, onto prepared baking sheet. Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet; transfer to cooling rack.