I
made a cake with my youngest on Mother's Day so we could have strawberry
shortcake for our dessert that evening.
Hot Milk Cake is the perfect choice as the base of a shortcake, in my opinion. Plus I love that it is a recipe that has been
around for a long time.
I
was introduced to this cake in my very first issue of Taste Of Home magazine. It has been a favorite ever since.
Hot Milk Cake
4 eggs
2 cups sugar
2 1/4 c. flour
2 1/4 tsp. baking
powder
1 tsp. vanilla
1 tsp. salt
1 1/4 cups milk
10 Tbs. butter
In a mixing bowl
beat eggs at high speed, about five minutes, until thick. Gradually add sugar, beating until mixture is
light and fluffy. Add vanilla. Combine flour, baking powder and salt. Add to batter beating on low speed until
smooth.
In a microwave
safe bowl, place milk and butter. Heat
milk until just before it boils and the butter has melted. Add hot milk to batter beating until well
combined. Pour batter into a well
greased 9" X 13" baking pan.
Bake at 350° for 30 to 35 minutes until cake tests done.
This
cake is easy to make, delicious and doesn’t last very long in our house. I love to top it with fresh fruit and whipped
cream but it is so versatile you can pretty much do anything you like with
it. It is wonderful plain too.
Give
it a try! J
I think I forgot to tell you that I made this recipe and it was very good! We all enjoyed it! Thank you for sharing it. :)
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