Sweet Talk

Swan’s Down 1-2-3-4 Cake

**NOTE: This recipe makes enough batter for 3 9-inch round pans.  You may want to divide the recipe in half for making a 2 layer cake for class purposes.**

3 cups Swans Down Cake Flour, sifted

2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs

3/4 cup milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Sift flour with baking powder and salt.

Cream butter and sugar until light and fluffy.

Beat on medium speed, adding eggs one at a time.

Add flour mixture alternately with milk and extracts, creaming until smooth after each addition.

Spread into a greased and floured 10-inch bundt pan or (3) 9 inch round pans or (2) 8 inc round pans and reserve the remaining batter for cupcakes.

Bake at 325 degrees for 1 hour and 25 minutes (one hour for round cake pans).

Cool in pan 10 minutes. Remove from pan and cool on rack.

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