Here it is, straight from my recipe folder:

Hot Milk Cake
from pixistix

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon 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 or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth

****I bake mine in a square pyrex dish, and bake it about 45 minutes.

That's it! Thank you Sooo much. I'm going to add lemon flavoring & grated lemom peel to it as well.

Yep, pixistix and man it is soooo good.
Haven't made it in ages!

Okay...you did it.

I read this a couple of hours ago...and being a cool rainy day, it sounded like just what the doctor ordered.

We just finished lunch, with the hot milk cake (dark chocolate glaze) for dessert.

Delicious.

I know-it is Soooo tasty isn't it? The folks I'm doing this for are celebrating their 1st Anniversary Saturday. I used this recipe for their wedding cake and ever since then-every party they have-all the guests keep asking for it and the recipe! She told them 'no-not until after our 1st Ann. party!" LOL
They live in this 'mansion' on the Intercoastal, 2 big boats, a lanai as big as their gigantic living room & a humongous pool. Lotza' fun-everyone always bring a dish-they provide the meats, seafood & booze & live music.
I'm taking my Lemon Chicken Salad in mini pitas.
Hmm, guess I'd better print out some copies of the cake recipe. I added clear lemon flavoring to my buttercream icing and will be adding the flavoring & grated lemon peel in the cake as well.
Thanks again. Sharon

Thanks a lot. Now I'm craving this. I've made it several times before, and it never lasts a whole day. Think I'll make it for dessert. I like it plain with berries on the side. Mmmmmmm.

Craving here too. I've never even heard of it before, so I'll have to share it with a neighbor this weekend.

Anyone care to publish their favorite iceing for it?

You don't really need icing. It's just good by itself.

This just may end at family reunion in June! I don't dare make it 'just for me'!!

Mine's in the oven right now and it's smelling SOOOOO good!

Sophie and Benjamin helped make it.

Oh what the heck! DH and I have been pretty good for over a month now, so if you can't beat 'em join 'em huh???
I am off to make it and I know I don't have whipping cream for frosting, so what can I use? Hope skim milk is going to work too cause thats all I have.

My mouth is watering just reading about that cake! I haven't made it yet, but Jerri made it when we visited her. And her DH, Woodie made homemade fresh peach ice cream to go on top of it. I'm feeling weak just thinking about how delicious it was!

Connie I want your brown sugar and pecan topping recipe to put on it..

patti

Its not mine Patti, it was posted on Pixies recipe for the cake over on the cooking forum that someone made. But man its perfect on this! AND read the last line of the topping recipe BEFORE you make it! (I didn't!)You will need to double it.

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 the 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.

Personally I love this cake with nothing on it-great w/a cup of coffee in the morning. I made a 4x the recipe today for an Anniversary cake-tastes SO good, BUT...there seemed to be alot of airpockets in all of the layers. Wonder why...anyone know?

I used cherry pie filling for the icing then topped it off with cool whip. Yummy

Sharon...my mom always dropped the pans with the cake batter in them on the counter (from about 5 inches above) a couple of times. She said it got rid of the air pockets.

I use it as Strawberry Shortcake....yum! Fresh strawberries and cool whip...

Vicki..DUH! You'd think after 35 yrs of doing these-I'd have remembered to do that! Tell ya what..this is 'officially' my last cake job. The arthritis in my hand cannot hardly hold the icing bag anymore. I am in BIG pain this minute. Just finished decorating the cake-did intricate Cornelli lace all over it-really lovely but I'm done...hanging up my cake apron for good this time. LOL! Thanks for the reminder on whacking the cake pan!

I made this last night, it was pretty good. No icing or topping, it's sweet enough.

I'm going to have to try this-- it sounds very yummy. Have you already shared your recipe for Lemon Chicken Salad? If not, would you mind? TIA.
Erin

My cake is cooling as I write, and there is no way I could have fit that batter in an 8x8 pan. I beat the sugar and eggs a lot, so it got some good volume in the batter. Will try making the frosting later.

I've had this recipe on my computer since 2004 and still haven't made it. LOL! I was going to on Mother's Day, but then we did a brunch instead of dinner. I gotta put this on my list of things to do!!!

Can we discuss that pan size a little more? Moni said she uses a square pyrex dish. Would that be an 8" square? Is the cake skimpy in a 9 x 13 then? My Mom made what she called hot milk cake a lot and I seem to remember a full 9 x 13 pan and lots of chocolate fudge frosting. Sadly, all Mom's recipes are locked up with the curmudgeon she lived with.

gazania..
I doubled the recipe and placed it in my 9x13 pan-filled 2/3 full, plus it filled a 6" round pan that was 3" deep. So you'd need to double the recipe for a nice sized 13x9 and then put the remainder in an 8x8 pan..to either freeze or give to a friend. NOTE: I added lemon flavoring and 3Tbs of grated lemon peel to the batter-it got big raves at the party.

WHOA, hold it ladies. I didn't say, I used a square pan. I said, I copied that recipe in to my folder.

honestly, I haven't made it yet.

Guess, I should.

Moni

Moni, so the ****notation at the bottom was pixistix's not yours. I guess I am thick headed this morning, but I am still confused as to what size pan to use for the recipe as written by pixistix. The amounts of the ingredients tells me 9 x 13. So how can it fit in the standard square pyrex dish which is 8 x 8, unless pixistix has a square pyrex dish that is say 10 x 10?

Sharon, do I understand correctly that you doubled the recipe as Moni posted it to get the 9 x 13 and the 6"?

Pixistix, can you clear this up for me? This cake sounds like Mom's and I am really looking forward to a really big piece for tonights dessert.

Mine fit into a 9x13 and didn't fill it up completely.

I baked mine in a 10" square silicon pan.
It came out fine, cake was about 2" high.

Cake:in a 9x13 pan
The carmel topping only makes enough for a 8X8 pan so DOUBLE that for a 9x13 cake.

I made the 9x13 pan of cake and it was 2 or 3 inches high and perfect!

First time I baked mine, I used the square pyrex dish.

QUESTION: can you add cocoa to make it chocolate?

I just made it last week. Plenty of batter for a 9x13 pan. I frosted it with creamed cheese frosting with coconut and lemon rind added.

Thanks all. I will go with the 9 x 13. I just hate to prepare the pan only to discover that it is not gonna work. My energy only lasts so long.

Glenda, and what size is that square dish? Most would assume that "square pyrex dish" means 8 x 8, but that is not necessarily so. Assuming that it was 8 x 8, did the cake bake as you expected? And would you use that size again? I really don't mean to nit pik on this subject, but size in baking (and a lot of other things) does make a difference in the outcome.