Hot Milk Cake
Yield
8 servingsPrep
20 minCook
35 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 ¼ | teaspoons |
baking powder
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 ¼ | cups |
milk
|
|
| 10 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 532 | ml |
all-purpose flour
|
|
| 11 | ml |
baking powder
|
|
| 15 | ml |
vanilla extract
|
|
| 296 | ml |
milk
|
|
| 1.5E+2 | ml |
butter
|
|
Directions
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes.
Gradually add sugar, beating until mixture is light and fluffy.
Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth.
In a saucepan, heat milk and butter just until the butter melts, stirring occasionally.
Add to batter, beating until combined.
Pour into a greased 1 3-inch x 9-inch x 2-inch baking pan.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until cake tests done.
Cool on a wire rack.
