1-2-3-4 CAKE
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
Provided by James Beard
Categories Cake Egg Dessert Bake Kid-Friendly Party Orange Juice Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 3-layer cake; 12 servings
Number Of Ingredients 16
Steps:
- Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
- Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
- Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
- Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
- Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.
1234 CAKE
This is a recipe that my grandmother passed on to my mom and me. We use it for a birthday cake, or put jam between the layers (if you make it into layers) and frost it with white icing.
Provided by Chef burnt toast
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, adding sugar gradually, beat in eggs one by one.
- Sift dry ingredients together and add to first mixture alternately with milk and flavouring.
- Bake in greased loaf pan or 9" round or square pan.
- Bake one hour or until a toothpick comes out dry when inserted into centre of cake. Bake in 350 degree oven.
Nutrition Facts : Calories 501, Fat 21.7, SaturatedFat 12.9, Cholesterol 136.8, Sodium 396.7, Carbohydrate 70.3, Fiber 1, Sugar 40.3, Protein 7.4
MOM'S CAKE
Make and share this Mom's Cake recipe from Food.com.
Provided by nancyal
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Cook the pudding according to the package directions.
- Add the dry cake mix to the cooked pudding and mix well.
- Pour into a greased and floured 8x12 inch pan.
- Pour chips and nuts over the top.
- Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
- Use butterscotch chips for the top.
- I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.
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
123 EASY CAKE
3 tbsp mix 2 tbsp water 1 min. microwave So simple, this recipe is for that last minute, "I want something sweet" guest or, in my case, hubby. This was posted in our local newspaper and I just had to write it down, bring it home, and put it somewhere that I would find it quickly when I wanted it. Well, that day came...
Provided by MissTheresa Callahan
Categories Cakes
Time 5m
Number Of Ingredients 7
Steps:
- 1. Combine the contents of the boxed cake mixes in a closeable plastic bag and shake. This is the BASIC MIX for the individual cake and can be stored for any last minute use.
- 2. To make individual cake: Combine BASIC cake mix and water in a small microwavable dish and stir. Microwave on HIGH for 1 min.
- 3. Ice with frosting or top with fresh fruit and/or whipped topping, for a refreshing treat.
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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