ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot Milk Cake

Yield Makes 12 to 14 servings
Notes: Serve wedges of plain cake with crushed, sweetened berries, or cover the layers with your favorite frosting.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup plain soy or other nondairy milk
  • About 1/4 cup (1/8 lb.) margarine or butter
  • 4 large eggs or 1 cup egg substitute
  • 2 cups sugar
  • 2 teaspoons vanilla

Nutrition Information

  • calories 242
  • caloriesfromfat 21 %
  • protein 4 g
  • fat 5.7 g
  • satfat 1.1 g
  • carbohydrate 44 g
  • fiber 0.5 g
  • sodium 141 mg
  • cholesterol 61 mg

How to Make It

  1. In a bowl, mix flour and baking powder.

  2. In a 1-quart glass measure in a microwave oven at full power (100%), or in a 1- to 1 1/2-quart pan over medium heat, warm soy milk with 1/4 cup margarine until margarine is melted, stirring occasionally.

  3. In another bowl, with a mixer, beat eggs, sugar, and vanilla until foamy. Add flour and milk mixtures. Stir to mix, then beat until well blended.

  4. Lightly coat 2 cake pans (each 9 in. wide) with margarine. Pour batter equally into pans.

  5. Bake in a 350° oven until top of cake is browned and springs back when lightly pressed in the center, about 25 minutes (about 20 minutes in a convection oven). Invert cake from pans onto racks. Serve warm or cool.