---------- Recipe via Meal-Master (tm) v8.05
  
       Title: A 1-2-3-4 Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
       1 c  Butter or margarine
            Softened
       2 c  Sugar
       3 c  All-purpose flour
       4    Eggs
   1 1/4 c  Milk
       2 ts Baking powder
       2 ts Vanilla
     1/2 ts Salt
            Creamy chocolate frosting:
   3 3/4 c  Powdered sugar
     3/4 c  Butter or margarine
            Softened
       3 oz Unsweetened chocolate
            Melted and cooled
   1 1/2 ts Vanilla
       3 tb Milk; about
  
   Recipe by:  Betty Crocker’s Old-Fashioned Cookbook
   1-2-3-4 Cake with Creamy Chocolate Frosting. Heat oven to
       350    degrees.
   Grease and flour 3 round pans, 8 or 9 X 1-1/2 inches. Beat
   all ingredients except Creamy Chocolate Frosting in large
   bowl on low speed 30 seconds, scraping bowl constantly.
   Beat on high speed 3 minutes, scraping bowl occasionally.
   Pour into pans. (If necessary, refrigerate remaining batter
   while two layers are baking.) Bake 8-inch pans 33 to 36
   minutes, 9-inch pans 30 to 33 minutes or until no
   indentation is left when touched lightly. Cool 10 minutes;
   remove from pans and cool completely. Prepare Creamy
   Chocolate Frosting. Fill layers with 1/3 cup frosting;
   frost side and top with remaining frosting. 12 SERVINGS.
   
   CHOCOLATE FROSTING: Beat all ingredients on low speed. Stir
   in additional milk, 1/2 teaspoon at a time, until smooth
   and of spreading consistency.
   This recipe produces enough batter to fill three round cake
   pans, the perfect foundation for a proud and tall layer
   cake. Prior to the standardization of measurements, bakers
   either weighed ingredients or used a teacup to keep
   measurements uniform.  One measure of butter, 2 of sugar, 3
   of flour and 4 eggs was the easy way to remember the
   proportions of this heavy, fine-textured cake.  Since that
   time, milk and leavening have been added to the batter.
  
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