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Yes, I added in parenthesis, substitutions I've used.

1-2-3-4 Cake

This cake is a classic.

This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail.

Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes

1 cup (2 sticks) butter, at room temperature (or 1/2 cup margarine, 1/2 applesauce)

2 cups sugar (or 1 cup sugar, 1 cup Splenda)

3 cups sifted self-rising flour*

* Self-rising flour has both salt and baking powder in it, but you can make your own at home with the following formula: 1 cup self-rising flour = 1 cup all-purpose flour, minus 2 teaspoons + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt.

4 eggs (or 1 cup Egg Beaters, egg substitute)

1 cup milk (or non-fat milk, can used powdered milk, made extra rich by adding more powder mixed with filtered ice cold water)

1 teaspoon pure vanilla extract

Preheat oven to 350°F.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes.

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

Add flour and 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. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes).

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