Title: Hot Milk Cake
Categories: Cake
Yield: 1 Recipe

4		Eggs
2	c	Sugar
1	ts	Vanilla
1/4	ts	;salt
1	ts	Lemon extract
1	c	Milk
1/2	c	Butter
2	c	Cake flour
2	ts	Baking powder

Beat eggs until light and lemon-colored. Continue beating as you add sugar. Sift flour, baking powder and salt together and add to sugar-egg mixture, while milk and butter heat in sauce pan until butter is melted. Add all at once to batter with flavorings. Pour into three 9-inch layer pans, greased and floured. Bake at 400ø F. until done, about 25 minutes. Turn out pans immediately to cool and frost.

NOTE: Keeps cake from sticking to grease pans first and then flour just before putting in batter. Batter may seem too thin but that's the way it is. Cake takes rough handling nicely, shifting pans in oven, etc.

from Mrs. Theodosia Bailey who got it from Catherine Bynum Shaw, a relative by marriage, as a family recipe of the Shaws)

from small packet of recipes called "Favorite Dishes from North Carolina's Past".

typed and posted by teri Chesser 9/97

From: Teri Chesser Date: 09-20-97 (09:39) The Pine Tree Bbs (222) Cooking(F)

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