One - Two - Three - Four Cake I

9 Reviews

“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.” - by Carol

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan.
Cream butter, add sugar and blend, beat in the eggs.
Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish - it is really great). Pour batter into prepared pan(s).
Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,

Nutrition

Amount Per Serving (24 total)

Calories
209 cal
10%

Carbs
29.4 g
9%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

JGMILLE

Aug. 29, 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 ..." See morea different name - since it is NOT a One, Two, Three, Four Cake."

Jajam

Mar. 16, 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, an..." See mored 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."

PCKIDD

Oct. 12, 2002

"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 w..." See morehite 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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