Cinnamon Roll Cake w/ Cream Cheese Frosting

As I mentioned quickly in my last weekend update post, and made - and ruined - a lot of frosting that weekend. I suppose it wasn't actually ruined, but I made a batch of cream cheese frosting that was runny and seemed unusable for a cake. I threw it in the freezer, knowing I would need to figure out some way to use it so it wouldn't get wasted.

The frosting was a brick (8 oz) of cream cheese, 1/4 c of butter, powdered sugar and a few spoonfuls of the other ruined frosting I made (but you could just use milk to loosen it up). The other frosting that got ruined was Whipped Cream Cheese frosting from Joy of Baking. I suggest you attempt making it, but don't add too much powdered sugar...or overwhip...it will just get more runny. I know I had it at the perfect stage and it tasted amazing, but I kept adding and whipping, hoping it would get just a little thicker, but somehow it kept getting RUNNIER. I have no idea what happened and it really hurt my self-esteem! I felt pretty useless in the kitchen after that. Anyway, the addition of that frosting helped smooth out my cream cheese frosting while giving it a nice flavor because of the addition of the marscapone cheese.

Anyway - the cinnamon cake recipe was from ptitchef.com (I did only two layers) and brown-sugar and cinnamon swirled in before baking like the cinnamon roll cake from my baking addiction. I really think the brown sugar-cinnamon swirl gave it an even more cinnamon-roll-esque flavor.

Sorry - didn't get many pictures until I had already half-eaten the cake...but everyone loved it,  including me! My dad begged me to whip up another one the other day! I suppose the frosting was still a little runny - but it was perfect for this cake.