recipe reviews for:

One - Two - Three - Four Cake I

“I have altered my mother's recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don't put icing, although you can if you wish.”

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Reviewed: Apr. 4, 2009

I've made this recipe twice with excellent results. Both times I made two 8-inch layers, put sliced strawberries between them, and frosted the cake with a coffee/chocolate icing. I had to bake it for longer than 30 minutes - more like 40 or 45 - but it came out very moist and satisfying.

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Reviewer:

aleta

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Reviewed: Mar. 15, 2009

Might want to rename this "Yogurt" cake. Batter is very stiff and cake is dense. This is not a 1,2,3,4 Cake, so named because they contain: 1 cup of milk & butter, 2 cups sugar, 3 cups cake flour, and 4 eggs. From there, variations may add 1/2 to 1 tsp salt, 2 to 4 tsp. baking powder, 1 to 2 tsp. vanilla, and may separate the whites or not depending upon the lightness desired. Some recipes substitute all-purpose flour, making them more coarsely textured than the real thing.

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Reviewer:

Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Reviewed: Aug. 6, 2008

I tried this recipe because of the yogurt. It came out very dry and not at all what I expected. I am an experienced baker, and this cake actually fell somewhat in the middle, something that hasn't happened in a long time. I won't be baking this one again.

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MARVA280

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Reviewed: Mar. 27, 2002

Just not what I feel is a true One, Two, Three, Four Cake. The taste, texture and taste just aren't what one would expect from a "True" recipe for this cake. I feel the recipe would be suited under a different name - since it is NOT a One, Two, Three, Four Cake.

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JGMILLE

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Reviewed: Aug. 29, 2000

I made this cake as a present for my in-laws. They are quite aged and do not like frosted cakes. They loved it. I added 1/2 cup raisins to the recipe.It turned out great.

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ASMA

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Reviewed: May 31, 2000

This is an exceptionally moist and delicious cake made with the yogurt suggested. I made it in a Bundt pan to serve for 15 people and had ample. I substituted 1 cup of golden sugar for 1 cup of the white called for, I used the peel of one whole orange, and added a few handfuls of golden raisins mixed well with a bit of the flour. It stays moist for days, and will likely freeze well, if only it lasts that long!

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