1/2 cup (1 stick) butter, softened
1 teaspoon Mexican vanilla extract, regular I’d fine if you don’t have Mexican
3 cups powdered sugar
2 or more Tablespoons milk (see note below)
1/2 Teaspoon cinnamon
Preheat oven 350 degrees
Make sour milk by adding the vinegar to milk set aside 10 minutes before you start preparing cake
Make sure butter is softened, in a large bowl cream the butter and sugar.
Add eggs, mix to combine
Add remaining ingredients except flour and whisk by hand to combine, add flour and whisk until smooth.
Pour batter into a 9×13 greased cake pan, bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
While the cake is baking, add softened butter, must be softened or it wont work, to a large bowl or kitchen aid mixer. Whip the butter about 30 seconds, add remaining ingredients for frosting, whip about 4 minutes. If its too stiff add more milk 1/2 tablespoon at a time until you get the right consistency to frost cake.
NOTE: the frosting may need more than 2 tablespoons milk, depends on weather, or how packed the sugar was. I always start with 2 and add 1/2 tablespoon more at a time until I get the right consistency, I one time needed up to 5 tablespoons.
Once cake is fully cooled spread frosting on top.