{"id":3864,"date":"2010-04-23T16:57:02","date_gmt":"2010-04-23T22:57:02","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3864"},"modified":"2010-04-23T16:57:02","modified_gmt":"2010-04-23T22:57:02","slug":"1-2-3-4-cake-with-caramel-frosting","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/04\/23\/1-2-3-4-cake-with-caramel-frosting\/","title":{"rendered":"1-2-3-4 Cake with Caramel Frosting"},"content":{"rendered":"

\"\"<\/a>Have you ever made a 1-2-3-4 cake?\u00a0 I hadn’t, or maybe just not noticed that I had, until yesterday.\u00a0 “What is a 1-2-3-4 cake?” you ask.\u00a0 It’s simple really.<\/p>\n

1- cup of butter<\/p>\n

2- cups of sugar<\/p>\n

3- cups of flour<\/p>\n

4- eggs<\/p>\n

Of course there are other ingredients that accompany these 4, such as baking powder, salt, vanilla and milk.\u00a0 What a great way to remember a recipe.\u00a0 It reminds me of pound cake, in its original form, where you are to use a pound of each ingredient; butter, sugar, flour and eggs.\u00a0 I have never made pound cake this way, but I feel like I should just to say that I’ve tried it.<\/p>\n

I searched a bit into each of these cakes, and both seem to have arrived on the culinary scene in the mid to late 1700’s.\u00a0 At this time, many people could not read, and so recipes that had easy to memorize ratios were perfect. \u00a0Originally the other ingredients were not used. \u00a0It was just the butter, sugar, flour and eggs. \u00a0I think the milk adds some moisture, the baking powder helps the rise, of course, and the vanilla is a lovely flavoring. \u00a0I used vanilla paste, so you can see little specks of vanilla bean in the cake layers.<\/p>\n

The frosting recipe below is 150% of the original. \u00a0I found the original amount to be a little stingy, but I like frosting, so you may want to use the recipe here<\/a> if you are not quite the frosting nut that I am. \u00a0There is a rich caramel flavor in this frosting that I think would be good on chocolate cake or cupcakes as well.<\/p>\n

I found the cake and frosting recipe on recipeland.com, a site I just stumbled upon the other day. \u00a0It has TONS of recipes that make it a little daunting to sift through. \u00a0This recipe had no reviews, so I was a little hesitant to try it. \u00a0I am glad that I did because it was not only easy, but pretty tasty as well. \u00a0The cake was pretty crumbly, but it was sturdy and had good flavor. \u00a0The frosting is delicious, but very sweet, so its not the kind of frosting you just lick off the spoon. \u00a0Other people do that, right? \u00a0Anyway…good cake. \u00a0Try it.<\/p>\n

<\/p>\n

1-2-3-4 Cake with Caramel Frosting<\/h6>\n

Ingredients<\/p>\n

Cake<\/p>\n