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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the Swans Down Cake Flour box. A great Birthday-Cake kind of recipe, it's called 1-2-3-4 Cake because, the ingredients, at that time, were listed: 1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture. Ingredients:
1 cup butter, at room temperature |
2 cups sugar |
3 cups sifted self-rising flour |
4 eggs |
1 cup milk |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 3 (9-inch) cake pans,.
3. Using an electric mixer, cream butter until fluffy.
4. Add sugar and continue to cream well for 6 to 8 minutes.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
7. Add vanilla and continue to beat until just mixed.
8. Divide batter equally among prepared pans.
9. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
10. Do this several times to release air bubbles and assure you of a more level cake.
11. Bake for 25 to 30 minutes or until done.
12. Cool in pans 5 to 10 minutes.
13. Invert cakes onto cooling racks.
14. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
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