Zeb's Hot Milk Cake
June 26, 2017
"From KAF, a good old-fashioned Southern favorite!"
- Serving Size: 1 (52.8 g)
- Calories 166
- Total Fat - 6.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 40.9 mg
- Sodium - 168.5 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 0.3 g
- Sugars - 17.2 g
- Protein - 2.6 g
- Calcium - 47.6 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat the oven to 325°F and lightly grease a 9" x 13" x 2"pan.
Beat the eggs and sugar until they're light and fluffy, about 2 minutes at medium-high speed. Slowly beat in the canola oil.
In a separate bowl, whisk together the flour, salt, and baking powder, then add to the egg mixture in the bowl. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
In a saucepan over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
Pour the batter into the prepared pan. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool.
When fully cool, cut into 2 inch squares, and serve as is. OR, for an extra punch...
You can top with icing or sauce. If you use caramel sauce, try finishing with a little sprinkle of flaked sea salt.
Tips & Variations
No special items needed.