Wow! I was very impressed with the texture and taste of this cake. It was great served with fresh fruit and next time I may serve it with lemon curd. Sooo easy !!
My grandmother made a cake very similar to this which she topped with fresh strawberries and whipped cream. When I saw fresh strawberries on special yesterday at the grocery store, I thought of her cake and found this recipe. The taste and smell were so familiar! The recipe was easy to make and tasted great. I also served some of the cake topped with chocolate icing and it was fantastic too. This recipe will become a permanent addition to my recipe collection! It’s very versatile and oh so easy and tasty.
just made my moms recipe for hot milk cake and decided to search for variations. I was reading the reviews and I just wanted to take the time to say please do not follow the advice given by Jacksjojo. I wish there was a way to report it. You cannot can anything with eggs, milk, or flour. Even if you could these directions are not an appropriate way of canning. Just because the lid seals does not mean that is safe. You could potentially die of botulism or worse kill someone else when you give it as a gift.
This is an excellent cake for a pineapple or peach upside own cake. Not too heavy, and it makes enough batter for two cakes. Or make the second cake into something else, like Boston Cream Cake.
Very yummy and so easy! I only used 1 & 1/2 C sugar and added 2 tsp vanilla and a little salt. It has a great consistency. Thanks for sharing – this will be one of our favorites now!!
Ingredients:
one 1/2 cups significant light whipping cream
one (12 fluid ounce) will concentrate
one (14 ounce) will sugared milk
1/2 cup unseasoned butter
1 one/2 cups general flour
one teaspoon flavorer
1/2 teaspoon flavorer
one teaspoon leaven
one cup white sugar
one cup white sugar
two cups milk
5 eggs
Directions:
Preheat kitchen appliance to (175 degrees C) 350 degrees F. Grease and flour one 9×13 in. baking pan.
Sift leaven and flour collectively and put aside.
Cream the one cup sugar and butter or oleomargarine along till soft. After that, Add the 1/2 teaspoon flavorer and eggs ; beat well.
Add the flour combineture to the butter mixture two tablespoons at a time; mix till well integrated. subsequently Pour batter into ready pan.
Bake for half-hour at 350 degrees F (175 degrees C). Pierce cake repeatedly with a fork.
Combine milk, the full milk, and concentrate along. Pour over the highest of the cooled cake.
Whip light whipping cream, and also the remaining one teaspoon vanilla , and the remaining one cup of the sugar along till thick.
Spread over the highest of cake.
Finally, keep cake cold
source :1strecipes.com
