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
123 CAKE
I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted by Mary Knighton.
Provided by internetnut
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In 9x13 pan, pour oil; covering bottom and sides.
- Add cake mix, pudding, water and egg. Mix with fork; moistening all dry ingredients.
- Pour in pie filling; swirl into mixture.
- Bake at 350 for 35 minutes, or until toothpick comes out clean.
Nutrition Facts : Calories 502.9, Fat 21.8, SaturatedFat 3.1, Cholesterol 27.7, Sodium 606.6, Carbohydrate 74.7, Fiber 1.3, Sugar 45.4, Protein 3.6
BASIC 1-2-3-4 CAKE
This classic yellow cake pairs well with many different kinds of frostings.
Provided by Paula Deen
Categories birthday kid friendly sweets
Time 25m
Yield 18
Number Of Ingredients 6
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.
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
1-2-3-4 CAKE
Provided by Emily Weinstein
Categories dinner, lunch, dessert
Time 1h
Yield One nine-inch, two-layer cake
Number Of Ingredients 8
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.
1-2-3-4 LEMON CAKE
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
- On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
- Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
- Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
- Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.
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.
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