CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE
Steps:
- Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
- Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
- Sift the flour with the salt and baking powder; set aside.
- Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
- Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
- Turn into the prepared pan(s).
- Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
- Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
- For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
- If you made a layer cake, use your favorite frosting.
Nutrition Facts : Calories 402 kcal, Carbohydrate 60 g, Cholesterol 88 mg, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, Sodium 207 mg, Sugar 39 g, Fat 17 g, ServingSize 1 Cake (12 to 16 Servings), UnsaturatedFat 0 g
3-2-1 CAKE
3 ingredients, microwavable, GOOD! I found this recipe somewhere, but I go to SO many recipe sites, I can't remember where. This is a VERY easy, VERY good, VERY quick, single serve cake! Your choice of flavors. I prefer Chocolate! The 3-2-1 comes from 3 tablespoons cake mix, 2 tablespoons water and 1 minute in the microwave. You can make it a little bigger by adding more cake mix and a little more water to cake battter consistency. I made this for the hubby and he loved it! Going to try other flavor cake mixes with it too. Made the chocolate cake and topped it with sliced sugared strawberries! Whipped cream, ice cream and toppings, even icing would be good toppers!
Provided by Chef Bronco
Categories Dessert
Time 8m
Yield 24-30 small cakes, 24-30 serving(s)
Number Of Ingredients 4
Steps:
- Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
- Put both in zip lock bag and mix well.
- When ready for your quick cake snack attack, take 3 tablespoons cake mix.
- Put in microwavable small ramekin or bowl.
- Mix in 2 tablespoons water; mix well.
- Microwave on high, 1 minute.
- Cool and top with whipped cream or icing of your choice or just eat it plain.
- Just enough for that quick fix, snack attack!
- Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
- ENJOY!
ONE-TWO-THREE CAKE
This is the easiest cake you'll ever make! You mix it in the same pan you bake it in!
Provided by Bea Gassman
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 62.2 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 415.3 mg, Sugar 41.2 g
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
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.
SWANS DOWN 1-2-3-4 POUND CAKE
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Provided by Reily Foods
Categories Cake Bake Butter Quick & Easy
Yield Makes 1 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
- Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
- Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
- This recipe is made available as a courtesy by The Reily Foods Company.
123 CAKE
Make and share this 123 Cake recipe from Food.com.
Provided by yummytummy19
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix the angel food cake mix and any flavored cake mix together in a medium bowl.
- put 3 Tablespoons of the mixture into a mug of your choice.
- then add 2 tablespoons of water.
- put in microwave for 1 minute.
- let sit in microwave for at least 30 seconds.
- add toppings to your liking.
Nutrition Facts : Sodium 0.9
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
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- In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture.
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