Create the Cake

When, I first saw this recipe, I turned the  page, ever so quickly.  It looked boring and without joy.  Who would want to make this simple, basic cake?  It took another look to see the potential is this cake.  You can frost this, put on glaze on it, sprinkle, melt chocolate, powdered sugar, and you can add nuts, berries, chocolate, coconut or anything, in your cabinets.  You can make a loaf, a bundt, a round or square cake, minis, muffins......let your imagination wander.  The photos below are not really based on this recipe but they could have been.  Unfortunately, I don't have the real cake photo for this.  I think that you will get the idea, though.


I transformed Paula’s cake into a gluten-free cake by using my brown rice flour, tapioca flour and potato starch mixture.  I also cut the recipe down to make 6 mini bundts. 

Basic 1-2-3-4 Cake    Paula Deen

Ingredients:

• 1 cup minus 1 tablespoon canola oil
• 1 cup sugar
• 2 eggs
• 1 1/2 gluten-free flour mixture
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Rice Dream
• 1 teaspoon pure vanilla extract

Method: 

Preheat oven to 350 degrees F.  

Grease and flour 6 mini bundt cake pans.

Using an electric mixer, beat oil and sugar well.

Add eggs, 1 at a time, beating well after each addition.

Add flour and Rice milk alternately to creamed mixture, beginning and ending with flour.

Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. 

Bake for 25 minutes or until done.

Cool in pans 5 to 10 minutes. 

Invert cakes onto cooling racks.

Cool completely.

Frost if desired.

**** The -1-2-3-4 ingredients****

1 cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup milk

1 teaspoon pure vanilla extract

                                                    
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