One Two Three Four Cake I Food

THE EASY 1-2-3-4 CHOCOLATE MINI CAKES

Steps:

• Whisk everything together except for the chocolate chips.
• If the batter is too thick adding 1/2 a cup of milk would help.
• Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid.
• The mini-cakes will be ready in 3-4 minutes.
• Repeat the procedure till the batter is used up.
• Serve warm or at room temperature.
• Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party.

ONE - TWO - THREE - FOUR CAKE II

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.

BASIC 1-2-3-4 CAKE

Steps:

• Preheat oven to 350 °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.

1-2-3-4 COCONUT CAKE

Steps:

• Place margarine in a mixing bowl. Fluff with mixer.
• Add sugar, small amounts at a time.
• Add eggs one at a time.
• Add flour a little bit at a time alternating with the milk.
• Add the vanilla.
• Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me -- ], you can bake in 2 shifts (2 pans at a time).
• Bake at 350F for 25 minutes.
• After taking the final pans out of the oven, let cool. You can begin cooking the frosting here.
• For frosting:.
• Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.
• Bring to a boil and stop stirring.
• Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.
• Meanwhile, beat egg whites until stiff.
• Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.
• Add coconut and coconut flavoring.
• When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.
• While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.
• Fresh coconut will stick to sides and syrup will absorb into cake.
• This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!

ONE-TWO-THREE CAKE

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.