Birthday party after birthday party in January. Here is the latest cake with some amazing frosting. This cake is a very firm cake, it holds up very nicely to pudding etc. Even though it is firm, it is still tender and delicious.
Hot Milk CakeAdapted from this recipe from Taste of Home; Reiman Publications
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed
In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Adapted from Pioneer Woman. You can find the original recipe here.
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick. Remove from heat and let it cool to room temperature. It must be completely cool before you proceed any farther. Stir in vanilla.
Cream the butter and sugar together until light and fluffy (a good five minutes). You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat a good five minutes, maybe even more. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.