One Two Three Four Cake I Recipes

1-2-3-4 CAKE

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.

THE BEST 1-2-3-4 CAKE RECIPE YOU'LL EVER MAKE

Steps:

• Preheat oven to 350 °F.
• Grease two 9-inch cake pans.
• In a bowl, whisk together flour and baking powder. Set aside.
• Cream butter, using a mixer, until light and fluffy.
• Slowly add sugar and continue to mix 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.
• Once batter is in cake pans, slightly bang pans onto counter, to release air bubbles.
• Bake for 25 to 30 minutes or until toothpick comes out clean from the middle of cake.
• Cool in pans 5 for minutes.
• Invert cakes onto cooling racks.
• Cool completely before frosting.

1-2-3-4 CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350 degrees.
• Grease three 9-inch-round cake pans.
• Line bottoms with waxed paper. Grease paper, and flour insides of pans.
• Combine flour and baking powder in bowl.
• Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
• At low speed, alternately beat in four mixture and milk.
• Beat in vanilla.
• Scrape into prepared pans, dividing evenly.
• Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
• Remove cakes from pans and cool completely on racks.
• Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
• Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
• Remove from heat. Cool.
• Beat confectioners' sugar into milk mixture until smooth.
• Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.

OLD-FASHIONED 1-2-3-4 CAKE

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.

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.

1-2-3-4 POUND CAKE

Steps:

• 1. Preheat over to 350 °F
• 2. Cream butter (or shortening) and sugar
• 3. Add eggs one at a time
• 4. Alternate adding flour and buttermilk
• 5. Sift in soda
• 6. Fold in remaining ingredients
• 7. Bake in bundt pan for 35-40, depending on your oven

BASIC 1-2-3-4 CAKE

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.