Cookbook:Hot Milk Cake
|Hot Milk Cake|
Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing. The cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important.
- An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
- Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.
- If you sift the flour, do so after measuring. Combine dry ingredients.
- In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes.
- Add sugar slowly, beating well.
- Add the dry ingredients.
- Add milk mixture very slowly, folding it in by hand toward the end.
- Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.
- Bake about 30 minutes at 350 °F (175 °C).
- Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.
- Frost with mocha icing, other icing, or with strawberries.