What's your "go to" dessert?

[MMMommy]

Ok, so I waited all of ten minutes after my last post and then decided to just go ahead and make the Hot Milk Cake. It was easy to make, and the ingredients are things I already have on hand.

Just cut a warm piece of it, and it is good! DDs are liking it a lot!

[crl]

Ok, so I waited all of ten minutes after my last post and then decided to just go ahead and make the Hot Milk Cake. It was easy to make, and the ingredients are things I already have on hand.

Just cut a warm piece of it, and it is good! DDs are liking it a lot!

Yay! Yeah, one of the reasons I often end up making it is that I always have all the ingredients on hand.

Catherine

[infomama]

So I'm looking at this thread and I'm thinking wow....March?....this is old. Then I start thinking...That hot milk cake sounds really good.
Now there is a hot milk cake in my oven.

[KDsMommy]

Hot milk cake just came out of my oven, I'll report back soon...

[infomama]

Oh my...it's so good.

[KDsMommy]

Very, very good...almost too good if ya know what I mean

[joules]

I made this last night. So good! I cut the sugar in half to make it "healthier". DS1 loves it too and that's saying a lot because he doesn't usually eat sweets.

Has anyone tried to make this in a 9x9? I poured it into my 9x9 and it almost came to the top. I was going to put a baking pan under it to catch it if it ran over in the oven, but chickened out and put it in a 9x13 instead as per the instructions. But my cake came out pretty thin. It would be nice if it was thicker like the picture.

[crl]

Glad you all like it! I have made it in a 9 x 13 and it comes out more or less the level of sheet cake for me. I imagine you could experiment with using a 9 x 9 and using some excess to make a couple of cupcakes?

Hmm, wonder if you could do it in rounds and make a layer cake with whipped cream and strawberry filling. . . .

Catherine

[athompson]

I made the hot milk cake today and used almond meal/flour (instead of regular flour) and 1/2 cup sugar (instead of the 2 cups). It was still plenty sweet and very moist. Thanks for the recipe

[infomama]

Does anyone know why we have to beat the heck out of the eggs? I've never beat eggs for 4-5 minutes on high like that with any other homemade cake I have made.