Post by Valerie on Aug 17, 2010 6:26:53 GMT -5
From: Just Desserts
By Paula Deen
* This is gonna be my birthday cake!
Basic 1-2-3-4 Cake
1 Cup butter (2 sticks) softened
2 Cups Sugar
3 Cups sifted self-rising flour
4 Eggs
1 Cup canned, unsweetened coconut milk (use regular milk if not turning the 1-2-3-4 cake into a coconut cake)
1 teaspoon vanilla
Preheat oven to 350. Grease and flour 3 9-inch cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with the flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
Filling
3/4 Cup sugar
1 Cup sour cream
4 Tablespoons milk
1/2 Cup flaked coconut
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As you stack layers together, you can stick them with toothpicks to keep them from shifting.)
7 Minute Frosting
1 1/2 Cups sugar
1/4 teaspoon cream of tartar or 1 Tablespoon white corn syrup
1/8 teaspoon salt
1/3 Cup water
2 egg whites
1 1/2 teaspoons vanilla
Flaked sweetened coconut
To prepare frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and frost top and sides of cake. With additional coconut, sprinkle on top and sides of cake.
* I have neither a double boiler or a handheld mixer, so I use a can of white fluffy frosting from the store, and it's still good.
By Paula Deen
* This is gonna be my birthday cake!
Basic 1-2-3-4 Cake
1 Cup butter (2 sticks) softened
2 Cups Sugar
3 Cups sifted self-rising flour
4 Eggs
1 Cup canned, unsweetened coconut milk (use regular milk if not turning the 1-2-3-4 cake into a coconut cake)
1 teaspoon vanilla
Preheat oven to 350. Grease and flour 3 9-inch cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with the flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
Filling
3/4 Cup sugar
1 Cup sour cream
4 Tablespoons milk
1/2 Cup flaked coconut
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As you stack layers together, you can stick them with toothpicks to keep them from shifting.)
7 Minute Frosting
1 1/2 Cups sugar
1/4 teaspoon cream of tartar or 1 Tablespoon white corn syrup
1/8 teaspoon salt
1/3 Cup water
2 egg whites
1 1/2 teaspoons vanilla
Flaked sweetened coconut
To prepare frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and frost top and sides of cake. With additional coconut, sprinkle on top and sides of cake.
* I have neither a double boiler or a handheld mixer, so I use a can of white fluffy frosting from the store, and it's still good.
