Jude, I'm glad you liked that cake, it's one of my favorites, but it's not really "mine". It's a recipe from Pixistix, and the frosting is from one of the daughters of CindyNY, I think.

I love the stuff, no matter whose it is...

Your dinner sounds delicious, but the breakfast sounds even better!

Annie

Your Hot Milk Cake sounds like something i would like.Would you please post your recipe if you would like to share it. Thanks

Way to go! Did you take any pictures? I would love to see some. Al

mille, I'm glad to share, Annie shared with me and that's what makes the world go around ....or at least the food forum.

Hot Milk Cake - Pixitix

Old fasioned, simple, melts in you mouth!

4 eggs
2cups sugar
2 1/4 cups flour
2 1/4 tsp. bakiing powder
1 tsp. vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter

Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts: gradually add to batter, beating until well blended.

Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes.

Topping from the daughter of CindyNY

Brown Sugar Topping

1 cup packed light brown sugar
1/4 cup whipping cream
1 T unsalted butter
3/4 tsp vanilla
1/2 cup chopped pecans

Combine the brown sugar, whipping cream & butter in a saucepan. Bring to a boil, whisking constantly until smooth. Remove from heat. Stir in vanilla. Let stand 10 minutes. Whisk until of spreading consistency. Stir in the pecans. Spread over the brownies or cake. Let stand 1 hour or until set. Serve cold or at room temperature. Makes enough for an 8x8 pan.

Just a note, the topping seems pretty runny when you put it on the cake, but it sets right up when cool, so don't worry,

Note from jude: I doubled the topping recipe since I was making the cake in a 9x13 pan.

Al, The camera and the computer are not my friends (read, I don't know much about either). I'm sure any one of my grandchildren could manage both. My almost 5 yr. old great granddaughter probably could. LOL I had hopes of posting a few pictures from my trip to Europe but it never happened. I'm just glad I know as much as I do.

jude

Made this cake yesterday. SO good! We love that it's not too sweet. I did 1 1/2 times the frosting instead of doubling it because thought it would be enough. It was enough, but next time I'll double it because it's addictive!

jude, I just saw this and I'm so glad you liked it. You too, julier.

I also like it because it's not too sweet, and it's kind of moist and almost heavy. I can't take the credit, though, I got the recipe from Pixistix, and I used it to make my wedding cake.

Yes, that's how the forum works, LOL.

Annie

I knew you were going to come back and say that Annie. Funny how it became your recipe. And yes, moist and heavy and not sweet. Such a good combo with that icing. What made you pair the two? And how did you make it into a wedding cake? Rounds or what?

Annie, I had a "mystery package" in the freezer for quite sometime, I'm thinking maybe 6-7 months! Last week I finally defrosted it and lo and behold it was the hot milk cake I made last Spring, cut in half and froze! I didn't frost it, we ate it plain and it was so delicious! I just had to share with you! We ate every crumb....Gina

LOL, Annie, your cake was my grandfather's favorite - just plain cubes without any icing; I get a smile on my face just picturing his smile every time I brought it to him :)

Funnier yet was when I posted the recipe over at the Kitchen Table and a few people came back and told me how horrible it was and it was the worst cake they'd ever tasted :p

This cake is destined to become one of my all time favorites. In fact, I may make one today. There are some people that don't know good when they taste it.LOL Thank you pixistix for passing along the recipe via Annie.

jude

I have a question about the Hot Milk Cake frosting. Is it supposed to be "grainy"? The first time I made it I thought I didn't beat/whisk it long enough although the taste was great. Today I beat it longer, read, too long...it was still grainy and too stiff (my fault). Where am I going wrong?

jude

Jude, the frosting is grainy for me too, but I kind of like it that way!

So, you aren't doing anything wrong, that's just the way it is or at least the way it's always turned out for me.

Julie, the frosting/cake combo wasn't my idea either, another poster (Cindyny) had a teenaged daughter who liked that frosting and so she used it to frost the cake. Yup, another idea I appropriated, LOL.

As for the wedding cake, that's exactly what I did, I just made round layers, 3 tiers worth. The cake is "substantial" enough that it stacked nicely and the lower layers didn't crumble under the weight of the top layers.

Pixistix, your Grandpa was right. As for that Kitchen Table, well, I guess taste is subjective, I know a couple of people who just thought it was too "plain", but I love the stuff. Good, it's just more for me!

Annie

Do you think I could make this into a bundt cake? I make cakes for my synagogue and it is easiest if they are made this way. Thanks.

I made this cake today also. I ended up using a chocolate buttercream instead of the caramel because the munchkins are all about chocolate. I've wanted try this recipe forever and I'm glad I finally did. Very good!

Barbara, I think the cake would be fine in a bundt pan, greased and floured well. I've never tried it but I don't see any reason why it wouldn't be fine.

Tracey, Ashley likes it best with chocolate frosting too. Something about kids and chocolate...

Annie

Hmmmm, a not too sweet cake? Sounds like my kind of cake. It's rare I put the required amount of sugar in a recipe. I think I will make this one as is - next weekend. Too much baking lately.

Beautiful cake Annie. I wouldn't even begin to know how to convert it into rounds.

Pixi- it's a great cake. My 17 year old could not get enough.

Tracey oh, wanta share your chocolate buttercream recipe? DH commented last night that he didn't see why it couldn't be chocolate as he really likes chocolate.LOL Nothing wrong with having an alternative is there.

jude

Here you go Jude! This is my standard frosting for any 9x13 cake. I whip the heck out of it in the kitchenaid to get it nice and fluffy.

One-bowl buttercream frosting (Hershey's)

6 T softened butter
2 2/3 c powdered sugar
1/2 c cocoa
1/3 c milk 1 t vanilla

Beat butter in med. bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

Thanks, tracey oh. Looks yummy!

jude

Julier, I just started by quadrupling the batch, and filled the round pans about as full as I usually fill a round pan, then I used a cake leveler to remove the domed up tops so everything was even.

I always figure that a 9x13 makes two 8 or 9 inch round layers...

Annie