8 Reviews of 1-2-3-4 Cake

From: *Elaine*

On Jul 2, 2008

Good cake! Great to turn into a 6 layer cake. Either cut the three layers in half or bake 6 layers, about 15 minutes at 350. A good frosting recipe to go with this is: 1 cup sugar, 1/3 cup cocoa powder, 1/2 cup butter, 2/3 cup half-and-half, 2 tablespoon corn syrup, 1/8 teaspoon salt, 1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup, 1 teaspoon vanilla extract. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes or until thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.

From: Mint Chocolate Chick

On Aug 6, 2008

This was the only cake my grandmother knew how to make, so I'm the third generation to use it. It's also delicious with some grated coconut thrown in, and with coconut icing. It will also survive being made with EggBeaters, skim milk, etc., if you worry about that. Terrific cake recipe.

From: Dienia B.

On Apr 26, 2006

this is one of the 1st cakes i learned to make . i loved this recipe .thanks for posting dee

From: Chef #490764

On Sep 3, 2008

Wonderful recipe! Last week, I made a coconut cake with 1/2 cup coconut added to batter and I added some coconut to frosting and topped it off with a little toasted coconut. Also, today, I tried this out for a 12" marble cake. I need two 12" tiers for a wedding cake soon and one recipe is perfect for one 12" layer. I mixed as directions state and then reserved 1 1/2 cup of the mix which I added 1/4 cup cocoa to for the marbling effect.

From: Chef Jean

On Jan 4, 2009

Exactly the recipe I needed! This makes 3 thick layers so I often bake mine as 6 layers instead. This goes great with any icing or filling. I even used it to make a Tiramisu cake.

From: Chef #1138677

On Jan 21, 2009

This was my dear Mom's recipe and the first one she taught me! Thanks for the wonderful memory. The only difference was she separated her eggs, added only the yolks when the recipe calls for "eggs" and whipped the egg whites till they peak. When the batter is done, fold in the egg whites and the vanilla. Makes a super light cake!

From: Chef #328169

On Jul 8, 2006

Easy and goooood.Edge

From: Chef #570804 Halifax Liz

On Apr 21, 2009

This is the best butter type layer cake I have ever used and, I also, got it from my mother. Very versatile and can be used for many purposes, including strawberry shortcake. My favourite topping is a chocolate fudge icing. Suggest that new bakers do not substitute margarine for the butter and also no shortcuts when it comes to the beating of the butter and sugar. My only negative comment (and this is personal preference) I still prefer to separate the yolks from the whites and fold in the latter. Thanks for submitting this cake Fauve.