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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 144 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

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.

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.

Reviews

10
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

Most helpful
Most positive
Least positive
Newest

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...

This didn't work out for me. I made some mini cup cakes with it that look alright but didn't rise much. And I made two larger cakes which both fell in the center.

I thought this would be a great recipe, but it proved to be the opposite. I made 2 9' cakes and 4 cupcakes from the batter. When in the oven, I had to bake the cakes for 15 minutes longer than t...

Other stories that may interest you