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)

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review

Recipe by

Mary Kay Bramble

@Bettymitten

Salem, NJ

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)

(1 rating)

yield 8 -12

prep time 20 Min

cook time 1 Hr 10 Min

Ingredients For 1, 2, 3, 4 cake

1 c

butter or other solid shortening
2 c

sugar
3 c

all purpose flour
4

eggs
2 tsp

baking powder
1/2 tsp

salt (optional if salted butter used)
scant c

milk
2 tsp

real vanilla

How To Make 1, 2, 3, 4 cake

1
Cream butter and sugar until fluffy. Add eggs one at a time, beat well. Add vanilla.

2
Sift dry ingredients in a separate bowl.
3
Alternate adding milk and flour mixture until all together. The batter will be thick.
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.
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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1, 2, 3, 4 cake

Ingredients For 1, 2, 3, 4 cake

How To Make 1, 2, 3, 4 cake

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