MOST POPULAR 1-23-4 CAKE

Please note: While the name of this cake implies that it may be quick to fix, the 1-2-3-4 refers to the ingredient amounts. The icing recipe is made and refrigerated the day before using to frost the cake and the frosted cake is refrigerated at least 3 days before eating! - Betsy

1 cup (2 sticks) butter
2 cups Dixie Crystals (white granulated) sugar
3 cups all-purpose flour, sifted before and after measuring
4 eggs
1 cup milk
1 tsp. vanilla extract
3 tsp. baking powder ‘
1/2 tsp. salt
Icing for 1-2-3-4 Cake (recipe follows)

Cream butter and sugar together. Beat until sugar granules have dissolved and mixture is light and fluffy. If you are adding the eggs whole, beat them in one at a time now, beating well after each addition. If you are separating the eggs, beat in only the yolks at this point and reserve the whites for later.

In a separate bowl, sift the dry ingredients (flour, baking powder, salt) together. Add and mix flour mixture into creamed butter/sugar/egg mixture alternately with the milk and vanilla.

If you are making the cake by the separated egg method, beat the egg whites until fairly stiff and fold into the batter before pouring it into three greased and floured 8 or 9-inch round layer cake pans.

Bake at 350 degrees F for 25-30 minutes. Let cake cool completely before decorating with your favorite frosting or icing.

ICING FOR 1-2-3-4 CAKE

3 cups sour cream
2 cups Dixie Crystals confectioners’ 10-X powdered sugar
18 oz. frozen coconut, thawed

Mix above ingredients together well and refrigerate overnight.

Frost the cake and refrigerate it for at least 3 days before eating.

Makes 1 (3-layer) cake
From: Recipelink.com
Source: Dixie Crystals ad