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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

A 1-2-3-4 Cake

Recipe Tags: Cake Recipes

Date Added: January 26, 2013


1 Cup Butter (1/4 stick) cut into 6 pieces
1 Cup Milk cold
1 Teaspoon Vanilla or Almond extract to
2 Cups Sugar
1/2 Teaspoon Salt to 1 ts
3 Cups Flour (to 4 1/2 cups)
3 Teaspoons Baking Powder plus
4 Unit Eggs separated, plus 2 egg yolks
2 Unit Unsweetened Chocolate chopped coarse
1 1/2 Cups Confectionery Sugar (10x)
1 Unit Egg beaten
1 Teaspoon Vanilla or Almond extract to
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1. CAKE: Cream butter until fluffy.

2. Add sugar and cream well. Add eggs one at a time.

3. Beat well. Sift flour, baking powder and salt together.

4. Add alternating with milk ending with flour.

5. Beat on low speed. Add vanilla. Pour into greased, floured pans.

6. Makes three layers. Bake at 350 for 30 minutes.

7. Test for doneness. CHOCOLATE ICING: Melt butter and chocolate in double boiler.

8. Remove from heat. Blend sugar, egg, salt and vanilla into chocolate mixture.

9. Beat until icing is creamy. Double for threelayers.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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