---------- 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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