1 2 3 CAKE
Two cake mixes..one regular cake mix and one Angel food cake mix..become a dessert in a cup or fancy glass from the microwave...easy peasy, and done in a flash...hope you enjoy!
Provided by Carole F
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Combine the angel food cake mix (dry) with any flavor of regular cake mix (dry)...place in a ziploc bag. Shake to mix well. IMPORTANT...you must add angel food cake..do not use two regular cake mixes..one of the two mixes has to be the angel food cake mix.
- 2. In a small coffee mug..put 3 Tablespoons of dry cake mixture in the bottom of cup, then add 2 T. of water. Mix until blended..place in microwave for one minute.
- 3. Remove and cool completely, you may top with dollops of icing, whipped cream, nuts..etc. Use your imagination with the toppings.
- 4. This is the mixture just before placing in microwave.
- 5. It is about a 6 bite size dessert..without toppings..I loved it!
- 6. I did one in a fancy glass goblet...worked beautifully...nice when having guests over for dinner.
CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE
Steps:
- Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
- Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
- Sift the flour with the salt and baking powder; set aside.
- Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
- Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
- Turn into the prepared pan(s).
- Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
- Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
- For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
- If you made a layer cake, use your favorite frosting.
Nutrition Facts : Calories 402 kcal, Carbohydrate 60 g, Cholesterol 88 mg, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, Sodium 207 mg, Sugar 39 g, Fat 17 g, ServingSize 1 Cake (12 to 16 Servings), UnsaturatedFat 0 g
ONE-TWO-THREE CAKE
This is the easiest cake you'll ever make! You mix it in the same pan you bake it in!
Provided by Bea Gassman
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 62.2 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 415.3 mg, Sugar 41.2 g
1-2-3-4 CAKE
Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.
Provided by Fauve
Categories Dessert
Time 50m
Yield 1 3 layer cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 3 (9-inch) cake pans,.
- Using an electric mixer, cream butter until fluffy.
- Add sugar and continue to cream well for 6 to 8 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour and milk alternately to creamed mixture, beginning and ending with flour.
- Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans.
- Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
- Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 to 30 minutes or until done.
- Cool in pans 5 to 10 minutes.
- Invert cakes onto cooling racks.
- Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Nutrition Facts : Calories 413.1, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 565.9, Carbohydrate 57.6, Fiber 0.8, Sugar 33.5, Protein 6
1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP
Need to satisfy your sweet tooth? Try 1-2-3 Mug Cake, a single-serving warm dessert, you just microwave in a cup for a minute. It's delicious and quick!
Provided by Carrie Ypma
Categories Dessert
Time 3m
Number Of Ingredients 5
Steps:
- Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
- Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
- Add 2 tablespoons of water.
- Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
- Cook for 1 minute in the microwave.
- Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
- Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!
Nutrition Facts : ServingSize 3 TBS, Calories 175 kcal, Carbohydrate 35 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 364 mg, Fiber 1 g, Sugar 22 g
SWANS DOWN 1-2-3-4 POUND CAKE
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Provided by Reily Foods
Categories Cake Bake Butter Quick & Easy
Yield Makes 1 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
- Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
- Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
- This recipe is made available as a courtesy by The Reily Foods Company.
BASIC 1-2-3-4 CAKE
Make and share this Basic 1-2-3-4 Cake recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour 3 (9-inch) cake pans.
- Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 to 30 minutes or until done.
- Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Nutrition Facts : Calories 413, Fat 17.4, SaturatedFat 10.3, Cholesterol 111.6, Sodium 452.3, Carbohydrate 58.8, Fiber 0.8, Sugar 33.6, Protein 6.3
OLD-FASHIONED 1-2-3-4 CAKE
A 19th century recipe for yellow cake that's easy to remember and simple to make. It's also the basis for variations like coconut, orange, lemon, almond and spice cake. My son always requests it plain with chocolate buttercream frosting for his birthday.
Provided by Sasha Kamen
Categories Cakes
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 F. Spread Crisco on the bottom and sides of cake pan(s) and dust with flour. Tap out excess.
- 2. Cream butter, sugar, eggs, salt and vanilla in the large bowl of an electric mixer until very light and fluffy, about four minutes, scraping down the sides of the bowl frequently with a rubber spatula.
- 3. Stir the baking powder into the milk, and with the mixer on low speed, alternately add the flour and milk, beginning and ending with flour.
- 4. Bake 30 to 35 minutes for layers, slightly longer for the oblong pan, or until a wooden toothpick inserted in the center comes out clean and the cake springs back when lightly touched with your finger.
- 5. Cool the layers in their pans on a wire rack for 10 minutes before turning out on the rack to cool completely. You can leave the oblong cake its pan to cool.
- 6. When completely cooled, finish with your desired filling and frosting.
- 7. VARIATIONS: Coconut: Before adding the flour and milk to the basic cake, stir in 1 cup shredded sweetened coconut and 3/4 teaspoon coconut extract. Frost cake with a coconut frosting. Orange: Stir in grated zest of 1 orange before adding flour and replace milk with orange juice. Bake cake in a 10-inch, greased and floured tube or Bundt pan. Almond: Add 1/4 to 1/2 teaspoon almond extract along with the vanilla. After frosting, sprinkle sliced almonds over the top.
1-2-3-4 CAKE
Provided by Emily Weinstein
Categories dinner, lunch, dessert
Time 1h
Yield One nine-inch, two-layer cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
- Stir baking powder and salt into cake flour.
- In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
- Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
- In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.
ONE - TWO - THREE - FOUR CAKE II
This is a very old recipe. It uses basic items found in most any pantry.
Provided by Janice
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
- Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- In a separate bowl, beat egg yolks well, then add to butter mixture.
- Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
- Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
- Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g
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