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.
123 EASY CAKE
3 tbsp mix 2 tbsp water 1 min. microwave So simple, this recipe is for that last minute, "I want something sweet" guest or, in my case, hubby. This was posted in our local newspaper and I just had to write it down, bring it home, and put it somewhere that I would find it quickly when I wanted it. Well, that day came...
Provided by MissTheresa Callahan
Categories Cakes
Time 5m
Number Of Ingredients 7
Steps:
- 1. Combine the contents of the boxed cake mixes in a closeable plastic bag and shake. This is the BASIC MIX for the individual cake and can be stored for any last minute use.
- 2. To make individual cake: Combine BASIC cake mix and water in a small microwavable dish and stir. Microwave on HIGH for 1 min.
- 3. Ice with frosting or top with fresh fruit and/or whipped topping, for a refreshing treat.
1-2-3-4 CAKE
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
Provided by James Beard
Categories Cake Egg Dessert Bake Kid-Friendly Party Orange Juice Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 3-layer cake; 12 servings
Number Of Ingredients 16
Steps:
- Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
- Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
- Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
- Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
- Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.
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
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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