Today's quickie is named for the quantities of the ingredients (just read the numbers going down the list), like how a pound cake has one pound each of butter, sugar, flour, and eggs. 1-2-3-4 is a really dense, chewy cake that's halfway toward being cookie squares instead. A friend said it was like soft shortbread, only sweet like cake. It's marvelously rich, really good, and has a short ingredient list. I made half (1-2-3-4-Over-2 Cake?) since I don't know what to do with a whole 9x13 one.
1 c. butter
2 c. sugar
3 c. flour
Heat oven to 350°. Mix butter and sugar. Add eggs (you're less likely to get lumps of butter that never break up if you mix each egg in thoroughly one at a time). Stir in the flour. Spread into a greased 9x13 pan (it's easier to do with your hands).
Bake until golden on top and it springs back when pressed lightly in the center (the toothpick test doesn't work with this one; it may lead you to take it out early). This takes a bit longer than other cakes, from 30-45 minutes usually.
I like it iced with a thin layer of buttercream icing spread on right out of the oven so it melts in.
Seriously, look at how easy this sucker is to mix:
|Don't judge me for mixing it in a saucepan. I already had it out from supper and didn't want to have to carry a bowl upstairs too.|
2. Eggs, added.
3. Flour, stirred in. Done.
|Finally, realize you forgot cooking spray.|
And yes, it's supposed to be this thick.
|Pinch some off and eat it. You'll be glad you did.|
|There is no certificate and cash prize for Flattest Cake Batter anyway.|
|You must transcend the subject.|
All right, let's see if I have any better luck with a slice.
|Maybe if I dyed the icing so it wasn't all so white..|
|It's easier to slice a cake with a fork handle than the business end. Also, I haven't got a cake server.|