*  Exported from  MasterCook II  *
 
                               A 1-2-3-4 Cake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Butter or margarine
                         CHOCOLATE FROSTING -- softened            
    2      cups          Sugar
      3/4  cup           Butter or margarine
    3      cups          All-purpose flour
                         softened
    4                    Eggs
    3      ounces        Unsweetened chocolate
    1 1/4  cups          Milk
                         Melted and cooled
    2      teaspoons     Baking powder
    1 1/2  teaspoons     Vanilla
    2      teaspoons     Vanilla
    3      tablespoons   Milk -- about
      1/2  teaspoon      Salt
 
 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.
 
  Source:  Betty Crocker’s Old-Fashioned Cookbook, c1990, 1992 ISBM 
 #0-13-073693-7
 
 
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 Margaret Garland
 cookie@news.cpcnet.com

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