One, Two, Three, Four Cup Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing
Beat the butter to a cream. Add the sugar. Beat till very light. Beat the eggs (yolks and whites together) till very light and add gradually to the butter and sugar, beating all the while. Beat vig...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Hand mixer
- Mixing bowl
- Sifter
- Measuring cup
- Cake pan
- Parchment paper
- Spatula
- Oven
Ingredients
- A Cupful of Butter
- 2 Cupfuls of Sugar
- 3 Cupfuls of Flour
- 4 Eggs
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
The Picayune Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Chocolate Cake a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
app.ckbk.com
Batter Cakes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Caramel Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Gold Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Silver Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Coffee Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cup Custard from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com