1, 2, 3, 4 cake

Name: 1, 2, 3, 4 Cake
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 8
Ingredients: 1 cup(s) butter or other solid shortening; 2 cup(s) sugar; 3 cup(s) all purpose flour; 4 - eggs; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt (optional if salted butter used); scant cup(s) milk; 2 teaspoon(s) real vanilla

(1 RATING)

139 Pinches

Mary Kay Bramble

Salem, NJ

Updated on Jan 8, 2013

This is an old recipe of my Mom's. We had it every Thanksgiving. It is an easy scratch cake that is just delicious and easy. Versatile enough for cupcakes or 2-3 layers, or Turk's Head pan (Angel food cake pan)

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prep time 20 Min

cook time 1 Hr 10 Min

method ---

yield 8-12 serving(s)

Ingredients

1 cup butter or other solid shortening
2 cups sugar
3 cups all purpose flour
4 - eggs
2 teaspoons baking powder
1/2 teaspoon salt (optional if salted butter used)
scant cup milk
2 teaspoons real vanilla

How To Make 1, 2, 3, 4 cake

Step 1

Cream butter and sugar until fluffy. Add eggs one at a time, beat well. Add vanilla.

Step 2

Sift dry ingredients in a separate bowl.
Step 3

Alternate adding milk and flour mixture until all together. The batter will be thick.
Step 4

Bake in 350 oven for an hour and 10 minutes for a Bundt or Angel Food cake pan. Less for layers or cupcakes. Test for doneness with a toothpick.
Step 5

This cake is delicious plain. A glaze type of frosting may be used. Mom used to frost with fluffy white frosting and smother with grated coconut. It looked like a giant snowball!
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