I have hesitated to submit this recipe because making the icing was always hit or miss. The original recipe calls for boiling it to 234 degrees and beating to the right consistancy was crucial. I found a new method on allexperts.com that works like a charm. Their recipe calls for using chocolate, but I substitute cocoa because the family recipe used that.
* Exported from MasterCook *
Hot Milk Cake
Serving Size : 8
Categories : Cake
Amount Measure Ingredient -- Preparation Method
4 eggs2 cups sugar
1/4 pound butter
1 teaspoon vanilla
2 cups flour
1 cup milk
1 teaspoon baking powder -- heaping
1 pinch salt
Cream filling:
1 package Jello instant vanilla pudding
1 1/2 cups milk
1 cup whipping cream
Grandma's Chocolate Fudge Icing
Spray 13 x 9 in. pan and line with parchment paper.
Beat eggs and sugar until thick and creamy.
Add one cup of flour at a time. Put baking powder and salt in the last cup of flour.
Add butter to the milk and heat in microwave until butter is melted. Add to the batter with vanilla extract.
Pour into prepared 13 x 9 x 2 in. pan and bake at 350 degrees for 30 to 35 minutes until cake tests done with a toothpick. Let rest for 10 minutes, remove from pan , and peel off parchment paper.
When completely cool, cut in half to make two layers. Return bottom layer to baking pan.
Fill with cream filling and place top of cake over filling. Refrigerate cake while preparing fudge icing. Pour warm icing over cake and refrigerate. Icing will set up pretty quickly. Remove from refrigerator about 30 minutes before serving.
Cream filling:
Make instant pudding according to package directions, using 1 1/2 cups of milk instead of 2. Refrigerate until set. Whip cream and fold into the pudding.
Source:
"Aunt Helen"
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NOTES : Old family recipe with a new technique for the icing.
* Exported from MasterCook *
Grandma's Chocolate Fudge Icing
Categories : Chocolate Icing
Amount Measure Ingredient -- Preparation Method
2 cups granulated sugar1/2 cup butter -- (1 stick)
1/2 cup milk
1/2 cup cocoa
1 teaspoon vanilla
Place all ingredients (except vanilla) in a saucepan. Stir over medium heat. Bring to a full boil in which the bubbles cover the entire surface and boil for 1 minute. Remove from stove and stir in vanilla extract. Beat by hand with a wooden spoon until WARM to LUKEWARM (mo more than that or it will become too thick). This takes about 10 minutes.
Spread on cake and allow to cool (it hardens as it cools). All you have to do is pour over cake and it should cover the entire cake with very little spreading with a spatula, if it is the right consistency.
This makes great fudge. Follow the same recipe and pour into 9 in. square buttered pan. (If you line the pan with aluminum foil with two ends hanging out, it is easier to remove from pan and cut into squares.
Source:
"allexperts.com"
- - - - - - - - - - - - - - - - - - -
.
NOTES : Yes Yes Yes - This works for the Hot Milk cake icing!.
* Exported from MasterCook *
Hot Milk Cake
Serving Size : 8
Categories : Cake
Amount Measure Ingredient -- Preparation Method
4 eggs2 cups sugar
1/4 pound butter
1 teaspoon vanilla
2 cups flour
1 cup milk
1 teaspoon baking powder -- heaping
1 pinch salt
Cream filling:
1 package Jello instant vanilla pudding
1 1/2 cups milk
1 cup whipping cream
Grandma's Chocolate Fudge Icing
Spray 13 x 9 in. pan and line with parchment paper.
Beat eggs and sugar until thick and creamy.
Add one cup of flour at a time. Put baking powder and salt in the last cup of flour.
Add butter to the milk and heat in microwave until butter is melted. Add to the batter with vanilla extract.
Pour into prepared 13 x 9 x 2 in. pan and bake at 350 degrees for 30 to 35 minutes until cake tests done with a toothpick. Let rest for 10 minutes, remove from pan , and peel off parchment paper.
When completely cool, cut in half to make two layers. Return bottom layer to baking pan.
Fill with cream filling and place top of cake over filling. Refrigerate cake while preparing fudge icing. Pour warm icing over cake and refrigerate. Icing will set up pretty quickly. Remove from refrigerator about 30 minutes before serving.
Cream filling:
Make instant pudding according to package directions, using 1 1/2 cups of milk instead of 2. Refrigerate until set. Whip cream and fold into the pudding.
Source:
"Aunt Helen"
- - - - - - - - - - - - - - - - - - -
NOTES : Old family recipe with a new technique for the icing.
* Exported from MasterCook *
Grandma's Chocolate Fudge Icing
Categories : Chocolate Icing
Amount Measure Ingredient -- Preparation Method
2 cups granulated sugar1/2 cup butter -- (1 stick)
1/2 cup milk
1/2 cup cocoa
1 teaspoon vanilla
Place all ingredients (except vanilla) in a saucepan. Stir over medium heat. Bring to a full boil in which the bubbles cover the entire surface and boil for 1 minute. Remove from stove and stir in vanilla extract. Beat by hand with a wooden spoon until WARM to LUKEWARM (mo more than that or it will become too thick). This takes about 10 minutes.
Spread on cake and allow to cool (it hardens as it cools). All you have to do is pour over cake and it should cover the entire cake with very little spreading with a spatula, if it is the right consistency.
This makes great fudge. Follow the same recipe and pour into 9 in. square buttered pan. (If you line the pan with aluminum foil with two ends hanging out, it is easier to remove from pan and cut into squares.
Source:
"allexperts.com"
- - - - - - - - - - - - - - - - - - -
.
NOTES : Yes Yes Yes - This works for the Hot Milk cake icing!.