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One - Two - Three - Four Cake III

One - Two - Three - Four Cake III

Denise

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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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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

SuZQ
25
1/2/2006

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)substitute butter for the shortening, (2) use cake flour, (3) reduce baking powder to 3t, (4) reduce almond extract to 1/2t and (5) add 1/2t salt.

naples34102
15
10/4/2012

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 combination of both. I also added 1/2 tsp. of salt to enhance flavor. I baked this as cupcakes and found them light, moist and delicately sweet. As long as you cream your shortening or butter and sugar well, and then add the eggs one at a time to keep the batter aerated and emulsified, you won't have any "dry and dense" issues. I would not hesitate to make this again...repeatedly. With lots of fluffy buttercream frosting.

Purple
15
4/1/2011

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