Mom's 1-2-3-4 Cake

Mom’s 1-2-3-4 Cake

Prep Time:     10 min

Cook Time:    25 min

Yields:            3 layer cakes

Ingredients

·         1 cup (2 sticks) butter; room temperature

·         1 cup milk

·         1 teaspoon pure vanilla extract

·         2 cups sugar

·         3 cups sifted self-rising flour

·         4 eggs

Directions

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Add vanilla and continue to beat until mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then drop it flat onto counter. Do this several times to release air bubbles and assure a more level cake. Bake for 25 to 30 minutes or until done (Insert toothpick into center of layer. If it comes out clean, cake is done). Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Snow White Icing

Prep time:      10 min

Ingredients

·         1 1/2 cups butter, room temperature

·         1 cup plain Crisco shortening, room temperature

·         6 cups sifted confectioners’ sugar (more if needed)

·         3/4 cup (or less) heavy whipping cream

·         2 1/2 teaspoons clear vanilla

Directions

In a large bowl cream the butter and Crisco until light and fluffy. Add in the confectioners’ sugar until well combined. Add in vanilla then whipping cream ¼ cup at a time. Continue adding whipping cream until desired consistency is reached. Store in refrigerator.

Marshmallow Cream Icing

Prep time:      10 min

Ingredients

·         2 cups butter, room temperature

·         4 cups marshmallow cream (7 oz tub)

·         2 tsp vanilla extract

·         2 – 3 tsp milk

·         5 cups confectioners’ sugar

Directions

Blend butter and marshmallow cream together until smooth. Add in vanilla extract and 2 tsp milk then blend in confectioners’ sugar and beat until smooth. Continue adding milk until desired consistency is reached. Store in refrigerator.