Hot milk cake

I made this old recipe yesterday to use as a base for peach shortcake. It was included in a cookbook assembled by people at IBM's Advanced Systems Development Laboratory in Los Gatos, CA, in 1967. I was working there and didn't contribute.
It's called Butterscotch Cake in the cookbook and has a brown sugar and coconut topping, but the cake itself doesn't make me think of butterscotch. My mother used to make it fairly often and though at 90 she no longer cooks, she still likes it. She gave it the name. I haven't seen anything similar in the few old cookbooks I peruse. It can be cut in half very easily; I've never tried doubling it. Takes about 15 minutes to put in the oven and wash the dishes.

John

Hot Milk Cake

2 eggs
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup milk
2 tbsp butter

Beat eggs and sugar. Sift four with baking powder and salt; add to egg mixture. Add vanilla. Heat milk and add butter. (With experience I find that means scald the milk and butter together.) Add to mixture. Pour into square pan (experience says 8") and bake at 325 deg for 30 minutes or until done.

I've had this recipe for years and it is wonderful. By the looks of the cut-out recipe, I believe it came from one of those "Country" magazines.

Hot Milk Cake

4 eggs
2 cups sugar
2 1/4 cups all-purpose flour
2 1/4 tsp. baking powder
1 tsp. vanilla extract
1 1/4 cups milk
10 TBSP butter

In a mixing bowl, beat eggs at high speed until thick, about 5 min. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat a low speed until smooth. In a saucepan, heat milk and butter until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 X 9 X 2 - in. baking pan. Bake for 30 -35 minutes or until cake tests done. cool on wire rack. 12 -16 servings.

John, it sounds like a cake my grandmother and mother always made that is scary-delicious. It is called Lazy Daisy Cake in the "My Favorite Recipes" cookbook compiled by the women of West Bend, WI. It is a moist yellow cake underneath a topping of coconut, half and half, and brown sugar that has been broiled until crispy and brown, with the tiniest bit of "charring" on the tips of the coconut.
OMG I have to make this soon.

Karen,
Yep, that's pretty much the same recipe. It is a delicious, spongey cake, and the longer you beat the egg and sugar, the better it is.
Carrie,
That's the same topping as the recipe I have. It's great, only Mom doesn't like coconut. I have used a brown sugar and butter icing that's nearly as good, but usually the cake ends up under some fresh fruit.

John

It's great, only Mom doesn't like coconut.
John

That's funny. Neither do I!! But I do love this cake somehow!

[Jenise]

Okay, I'm drooling! Where's the recipe for the topping?

You had to ask, didn't you?
5 T. brown sugar
3T. butter
2T. milk
1/2 C. coconut (it doesn't say "shredded" but I'm sure that's what was meant in 1970).

Combine and bring to boil for 2 minutes. Then beat and pour over cake. Put under broiler till light brown. Watch carefully!

John <everything good is bad for you>