Hot Milk Cake
Yield
servingsPrep
25 minCook
35 minReady
60 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 | teaspoon |
vanilla extract
|
|
1 ¼ | cups |
milk
|
|
10 | tablespoons |
butter
or margarine |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | large |
eggs
|
|
473 | ml |
sugar
|
|
532 | ml |
all-purpose flour
|
|
11 | ml |
baking powder
|
|
5 | ml |
vanilla extract
|
|
296 | ml |
milk
|
|
1.5E+2 | ml |
butter
or margarine |
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 13 x 9 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.