Hot Milk Cake
Yield
8 servingsPrep
20 minCook
35 minReady
70 minIngredients
| 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 |
|
Trans-fat Free
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.
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