One Two Three Four Cake Iv Recipes

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ONE - TWO - THREE - FOUR CAKE II



One - Two - Three - Four Cake II image

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

1 cup butter
2 cups white sugar, divided
3 cups cake flour
4 egg yolks, room temperature
4 egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract

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

1-2-3-4 CAKE WITH CARAMEL ICING



1-2-3-4 Cake With Caramel Icing image

This really a scrumptious cake, though it is true, as some reviewers have noted, that the frosting just barely covers all three layers. You could double the recipe, as some people have done, or you could make a batch and a half. Your call. To make a batch and a half, the measurements would then be: 3/4 cup butter; 1-1/2 cups dark brown sugar; 1/4 + 2 tablespoons milk; and 3 cups of confectioner's sugar. Hopefully, this will give you enough frosting without having too much left over in your bowl, which, if you're anything like me, you will then be forced to eat at least *some* of, so as not to have to wash it all down the sink. ; )

Provided by MSnow

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
3 teaspoons baking powder
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, beaten
1 cup milk
1 teaspoon vanilla
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

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.

1-2-3-4 CAKE



1-2-3-4 Cake image

Provided by Emily Weinstein

Categories     dinner, lunch, dessert

Time 1h

Yield One nine-inch, two-layer cake

Number Of Ingredients 8

4 eggs, separated
1 cup milk
3 cups cake flour (sift and then measure)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsweetened butter, softened
2 cups sugar
1 teaspoon vanilla

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.

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