Recipe: 1-2-3-4 Cake with 8 Variations (including Chocolate, Fruit-Filled and Nut)

1-2-3-4 CAKE WITH VARIATIONS

1 cup butter, softened
1 tsp. vanilla extract (or desired flavor)
2 cups sugar
4 eggs
3 cups flour
1 cup milk
2 tsp. baking powder

Preheat oven to 350 degrees F. Grease 1 tube or Bundt pan, or 1 (13x9-inch) pan, or 2 loaf pans, or 3-4 (8 or 9 inch) layer cake pans. If using cupcake pans, grease or line with paper baking cups.

Cream butter with vanilla. Add sugar gradually. Add eggs, 1 at a time and beat until creamy. Add flour 1/3 at a time, alternately with 1/2 cup of milk at a time. Add flour last. Place in prepared pan(s)

Bake at 350 degrees F until cake tests done - 45 minutes to 1 hour if using tube pan, or 20 to 25 minutes for layers, or 30 to 35 minutes in a 13x9-inch pan. If baking cupcakes, bake at 425 degrees F for 15 minutes. When done, the top will be golden brown and the cake will separate from the sides of the pan and the center part. You may also test with long skewer. Cool in pans for 10 minutes then carefully turn out to cool on racks. Run a knife around edges and down the sides before removing. Frost and/or fill cooled cake as desired.

VARIATIONS:

CHOCOLATE 1-2-3-4 CAKE:
Substitute 1/2 cup chocolate syrup for 1/2 cup of the milk and mix as directed above. Bake as directed.

CHOCOLATE MARBLE 1-2-3-4 CAKE:
Add 1 1/2 squares (1 ounce each) chocolate, melted to 1/2 of the batter. Add alternately with plain batter to make marble cake. Bake at 350 degrees for 20 to 25 minutes.

MAPLE WALNUT 1-2-3-4 CAKE:
You may add 1/2 teaspoon maple flavoring along with 3/4 cup chopped walnuts. Sprinkle 1/4 cup nuts on bottom of pan before adding batter. Bake as directed above.

LEMON 1-2-3-4 CAKE:
Substitute 2 tablespoons lemon flavoring for the vanilla (another recipe calls for 1 1/2 teaspoons vanilla and 1 1/2 teaspoons lemon extract).

FRUIT-FILLED 1-2-3-4 CAKE:
Mix all ingredients as above and spread 2/3 of batter on a greased 13x9-inch pan. Spread one (20 ounce) can of any flavor pie filling on the batter (stay 1/2 inch from edge). Drop remaining batter randomly over pie filling. Bake 30-40 minutes at 350 degrees F.

1-2-3-4 PUDDING CAKE:
Prepare batter using 1/2 teaspoon vanilla extract and 1/2 teaspoon almond flavoring. Stir in 1 (4-serving size) box instant vanilla pudding. Bake as directed above. (Try other flavors of pie filling, if desired)

BUTTERMILK 1-2-3-4 CAKE:
Substitute 1 cup buttermilk for the milk and 1 teaspoon baking soda for the baking powder. Mix and bake as directed above.

ALMOND-COATED 1-2-3-4 CAKE:
Add a dash of nutmeg with the flour when mixing the batter. Grease inside of pan(s) with butter. Press sliced almonds into butter on top and sides, dust with granulated sugar before filling pan with cake batter. Bake as directed above.

Source: Old community cookbooks (unknown titles)

Dear Naty,

Don't be afraid to experiment with adding spices and flavorings to this recipe. I haven't tried any of these variations. If you do please let us know how they turn out!

Happy Baking,

Betsy