1-2-3-4 Cake
1 c Butter or margarine Softened
2 c Sugar
3 c All-purpose flour
4 Eggs
1 1/4 c Milk
2 ts Baking powder
2 ts Vanilla
1/2 ts Salt
Creamy chocolate frosting:
3 3/4 c Powdered sugar
3/4 c Butter or margarine Softened
3 oz Unsweetened chocolate Melted and cooled
1 1/2 ts Vanilla
3 tb Milk; about
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.
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