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Recipe: A 1 2 3 4 Cake
Similar Categories: Cake
Categories:
Desserts
1 c Butter or margarine Softened
2 c Sugar
3 c All-purpose flour
4 Eggs
1 1/4 c Milk
2 ts Baking powder
2 ts Vanilla
1/2 ts Salt
Creamy chocolate frosting:
3 3/4 c Powdered sugar
3/4 c Butter or margarine Softened
3 oz Unsweetened chocolate Melted and cooled
1 1/2 ts Vanilla
3 tb Milk; about
Heat oven to
350 degrees.
Grease and flour 3 round pans, 8 or 9 X 1-1/2 inches. Beat
all ingredients except Creamy Chocolate Frosting in large
bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pans. (If necessary, refrigerate remaining batter
while two layers are baking.) Bake 8-inch pans 33 to 36
minutes, 9-inch pans 30 to 33 minutes or until no
indentation is left when touched lightly. Cool 10 minutes;
remove from pans and cool completely. Prepare Creamy
Chocolate Frosting. Fill layers with 1/3 cup frosting;
frost side and top with remaining frosting. 12 SERVINGS.
CHOCOLATE FROSTING: Beat all ingredients on low speed. Stir
in additional milk, 1/2 teaspoon at a time, until smooth
and of spreading consistency.
This recipe produces enough batter to fill three round cake
pans, the perfect foundation for a proud and tall layer
cake. Prior to the standardization of measurements, bakers
either weighed ingredients or used a teacup to keep
measurements uniform. One measure of butter, 2 of sugar, 3
of flour and 4 eggs was the easy way to remember the
proportions of this heavy, fine-textured cake. Since that
time, milk and leavening have been added to the batter.
from
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