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
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.