A 1-2-3-4 Cake

* Exported from MasterCook II *

A 1-2-3-4 Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Butter or margarine
CHOCOLATE FROSTING -- softened
2 cups Sugar
3/4 cup Butter or margarine
3 cups All-purpose flour
softened
4 Eggs
3 ounces Unsweetened chocolate
1 1/4 cups Milk
Melted and cooled
2 teaspoons Baking powder
1 1/2 teaspoons Vanilla
2 teaspoons Vanilla
3 tablespoons Milk -- about
1/2 teaspoon Salt

1-2-3-4 Cake with Creamy Chocolate Frosting. Heat oven to 350 degrees.
Grease and flour 3 round pans, 8 or 9 X 1-1/2 inches. Beat all ingredients
except Creamy Chocolate Frosting in large bowl on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl
occasionally. Pour into pans. (If necessary, refrigerate remaining batter
while two layers are baking.)
Bake 8-inch pans 33 to 36 minutes, 9-inch pans 30 to 33 minutes or until
no indentation is left when touched lightly. Cool 10 minutes; remove from
pans and cool completely. Prepare Creamy Chocolate Frosting. Fill layers
with 1/3 cup frosting; frost side and top with remaining frosting.

12 SERVINGS.

CHOCOLATE FROSTING: Beat all ingredients on low speed. Stir in additional
milk, 1/2 teaspoon at a time, until smooth and of spreading consistency.

This recipe produces enough batter to fill three round cake pans, the
perfect foundation for a proud and tall layer cake. Prior to the
standardization of measurements, bakers either weighed ingredients or used
a teacup to keep measurements uniform. One measure of butter, 2 of sugar,
3 of flour and 4 eggs was the easy way to remember the proportions of this
heavy, fine-textured cake. Since that time, milk and leavening have been
added to the batter.

Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM
#0-13-073693-7


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Margaret Garland
cookie@news.cpcnet.com