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Name: 1-2-3-4 Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 cup; 2 Cups sugar; 3 Cups sifted cake flour; 3 Teaspoons baking powder; 1/2 Teaspoon salt; 4 Eggs

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INGREDIENTS

1 cup
2 Cups sugar
3 Cups sifted cake flour
3 Teaspoons baking powder
1/2 Teaspoon salt
4 Eggs

Servings

INSTRUCTIONS

1 cup pareve milk, I used Richs Coffee Whitener (available in Fat Free, too). 1 teaspoon vanilla extract 1/2 teaspoon almond extract This recipe is from the back of a "Swans Down" flour box....... I love baking with this flour......its pre-sifted, soft and easy to work with. I DO re-sift though........just to be sure!!! 1. Cream marg. Gradually add sugar, creaming till light and fluffy. 2. Sift flour with baking powder and salt. 3. Add eggs one at a time to creamed mixture, beating well after each addition. 4. Add flour mixture alternately with pareve milk and flavorings, beating after each addition until smooth. 5. Pour batter into three greased and floured round 9 inch layer pans. 6. Bake at 350* F., for 25 to 30 minutes. Cool in pans 10 minutes. NOTE: I made one huge sheet cake from this.........baked for 45 minutes, in a huge rectangular pan. Cake came out looking and smelling great! To be frosted tomorrow, ready for Shabbat.(Use your favorite frosting recipe...... remember, this is a big cake!) Posted to JEWISH-FOOD digest by Barry Shub on Oct 21, 1998,

NOTES

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1-2-3-4 Cake

<x-rich><flushright>1 cup
2 Cups sugar
3 Cups sifted cake flour
3 Teaspoons baking powder
1/2 Teaspoon salt
4 Eggs

1 cup pareve milk, I used Richs Coffee Whitener (available in Fat Free,  too).          1    teaspoon vanilla extract        1/2    teaspoon almond extract  </flushright></x-rich><x-rich><flushright>This recipe is from the back of a  "Swans Down" flour box.......    I love baking with this flour......its pre-sifted, soft and easy to work  with.    I DO re-sift though........just to be sure!!!  <flushright>1. Cream marg. Gradually add sugar, creaming till light and  fluffy.  2. Sift flour with baking powder and salt.  3. Add eggs one at a time to creamed mixture, beating well after each  addition.  4. Add flour mixture alternately with pareve milk and flavorings, beating  after each    addition until smooth.  5. Pour batter into three greased and floured round 9 inch layer pans.  6. Bake at 350* F., for 25 to 30 minutes. Cool in pans 10 minutes.  NOTE: I made one huge sheet cake from this.........baked for 45 minutes, in  a huge    rectangular pan. Cake came out looking and smelling great!    To be frosted tomorrow, ready for Shabbat.(Use your favorite frosting  recipe......    remember, this is a big cake!)    Posted to JEWISH-FOOD digest by Barry Shub <shubbse@bellsouth.net> on Oct  21, 1998,

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Nutrition

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Serving Size: 1 Serving (1017g)
Recipe Makes: 1 Servings

Calories: 1437
Calories from Fat: 895 (62%)

Amt Per Serving		% DV

	Total Fat 99.4g	133 %
	Saturated Fat 31g	155 %
	Monounsaturated Fat 38.1g
	Polyunsanturated Fat 13.6g
Cholesterol 4230mg		1302 %
Sodium 3652mg		126 %
Potassium 1340.9mg		35 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 11g
Protein 125.8g		180 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1437

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