1 c Butter or margarine Softened 2 c Sugar 3 c All-purpose flour 4 Eggs 1 1/4 c Milk 2 ts Baking powder 2 ts Vanilla 1/2 ts Salt Creamy chocolate frosting: 3 3/4 c Powdered sugar 3/4 c Butter or margarine Softened 3 oz Unsweetened chocolate Melted and cooled 1 1/2 ts Vanilla 3 tb Milk; about Recipe by: Betty Crocker's Old-Fashioned Cookbook 1-2-3-4 Cake with Creamy Chocolate Frosting. Heat oven to 350 degrees. Grease and flour 3 round pans, 8 or 9 X 1-1/2 inches. Beat all ingredients except Creamy Chocolate Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. (If necessary, refrigerate remaining batter while two layers are baking.) Bake 8-inch pans 33 to 36 minutes, 9-inch pans 30 to 33 minutes or until no indentation is left when touched lightly. Cool 10 minutes; remove from pans and cool completely. Prepare Creamy Chocolate Frosting. Fill layers with 1/3 cup frosting; frost side and top with remaining frosting. 12 SERVINGS. CHOCOLATE FROSTING: Beat all ingredients on low speed. Stir in additional milk, 1/2 teaspoon at a time, until smooth and of spreading consistency. This recipe produces enough batter to fill three round cake pans, the perfect foundation for a proud and tall layer cake. Prior to the standardization of measurements, bakers either weighed ingredients or used a teacup to keep measurements uniform. One measure of butter, 2 of sugar, 3 of flour and 4 eggs was the easy way to remember the proportions of this heavy, fine-textured cake. Since that time, milk and leavening have been added to the batter. -----
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