One - Two - Three - Four Cake III

One - Two - Three - Four Cake III

"1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name."
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Ingredients

servings 144 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.
  2. Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

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Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

I modified this recipe slightly, and it recipe makes a really good, dense layer cake for a strong frosting. Make it with a fudgy icing and you will have a very rich cake. My modifications: (1)...

Most helpful critical review

I did not care for this recipe.

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I modified this recipe slightly, and it recipe makes a really good, dense layer cake for a strong frosting. Make it with a fudgy icing and you will have a very rich cake. My modifications: (1)...

With minor modifications this is a 5-star yellow cake recipe; as good as it gets! I like the moistness of shortening, but I also I like the flavor and richness of butter - so I used a 50/50 comb...

I have been using this recipe for years with butter instead of shortening and have had very good results.

This is an excellent base for a yellow cake. I use butter. No way does this cake turn out dry if you follow instructions. The butter and sugar require a lot of beating......it is not a cake ...

I did not care for this recipe.

Followed instructions exactly. It came out really dense. The cake developed a bit of a crust to it as well. It wasn't bad, but will require tweaking. I'll be trying it with butter next time inst...

I am 73. When a teenager my mom made this sometimes with chocolate chips and lemon flavoring. She always had the ingredients in the house. I know she used margarine but it was still good. We ...

Took to a party, received many compliments. Changed shortening to 50/50 butter and vegetable shortening. The Fudge Icing really topped off the taste.

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