Hot Milk Cake

Notes: Serve wedges of plain cake with crushed, sweetened berries, or cover the layers with your favorite frosting.

Yield: Makes 12 to 14 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 21%
  • Protein: 4g
  • Fat: 5.7g
  • Saturated fat: 1.1g
  • Carbohydrate: 44g
  • Fiber: 0.5g
  • Sodium: 141mg
  • Cholesterol: 61mg

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

Preparation

  1. 1. In a bowl, mix flour and baking powder.
  2. 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. 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. 4. Lightly coat 2 cake pans (each 9 in. wide) with margarine. Pour batter equally into pans.
  5. 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.
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