I don't think anything can beat the 1-2-3-4 cake with 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs. Quite often I will add a fifth egg. I also use 1 cup buttermilk or sour cream. I've never found this cake to be dry. It's wonderful unfrosted, but of course, hard to improve on the classic yellow cake/chocolate frosting combo. Just baked these side by side, Marti - have to say, I like the Classic Yellow better. Rose higher, deeper crust color, more buttery flavor... though 1-2-3-4 was definitely very good (and I had a nice big helping of each!) PJH

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