Sift together flour, baking powder and salt.
Add butter to milk; keep hot.
Beat eggs until lemon colored, about 3 minutes at high speed with mixer.
Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
Quickly add the sifted dry ingredients to egg mixture.
Stir until blended; add hot milk mixture and vanilla.
Pour into floured tube pan.
Bake in moderate oven (350\u00b0) for 25 minutes.
Cool cake in pan for 15 minutes before serving.
In a small saucepan heat milk, butter and dash of salt over low heat; just until butter is melted, set aside.
Stir together flour and baking powder; set aside.
In large mixing bowl beat sugar and eggs with electric mixer on medium-high speed 3 to 4 minutes or until thick and lemon colored.
Beat in lemon and vanilla extract. Gradually add flour then beat in hot milk mixture (batter will be thin).
Pour into 9 x 9 x 2-inch floured and greased pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Heat milk and butter together until mixture comes to a boil. Remove from heat.
Beat eggs and sugar.
Add flour and baking powder.
Pour milk and butter mixture into this.
Add vanilla. May be used for cupcakes, sheet cake or 3 layer cake.
Beat eggs and add sugar.
Beat until light and foamy.
Add flour sifted with baking powder and salt.
Place butter and milk in saucepan and bring to boil.
Pour immediately over batter.
Add flavoring and mix well.
Grease and flour pan(s).
Bake at 350\u00b0 for 25 to 30 minutes in 9 x 13-inch pan, 20 to 25 minutes in 9-inch layer pans for 3 layers or 10 to 15 minutes in 9-inch layer pans for 6 layers.
Cool layers and then frost with favorite icing.
ngredients.
Add butter to milk; keep hot.
Beat eggs until
Beat eggs until light and thick.
Add sugar.
Beat with electric mixer 2 1/2 minutes.
Fold sifted dry ingredients into egg and sugar mixture.
Melt butter in hot milk and add all at once.
The folding in of the dry ingredients and milk should take 1 minute.
Bake at 350\u00b0 for 35 minutes or until done.
I bake mine in a greased and floured angel food cake pan.
Mix well the first 5 ingredients.
Add the hot milk, melted butter and vanilla.
Mix well and place in an 8 x 8-inch greased baking pan.
Bake at 350\u00b0 for 30 minutes.
Serve with strawberries and whipped topping.
Serves 12.
Beat eggs until fluffy.
Add sugar and mix.
Add flour sifted with baking powder and salt.
Mix well and add hot milk (with large tablespoon butter melted in milk).
Add vanilla.
Bake in 8 or 9-inch pan at 350\u00b0 for 30 to 35 minutes.
Beat the eggs. Add sugar, flour and baking powder together. Add vanilla. The last thing you add before baking is the hot milk. Bake at 350\u00b0 until done.
Beat eggs until foamy.
Beat in the sugar, flour, baking powder and salt.
Add butter and vanilla to hot milk.
Mix with egg mixture.
Bake in 8 x 8-inch pan at 350\u00b0 for 20 to 25 minutes.
Blend together sugar, eggs, flour and baking powder.
Add butter or margarine, which has been melted in 1 cup hot milk.
Add vanilla.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Mix eggs and sugar.
Add flour mixture then add 1/2 c. hot milk.
Bake at 350\u00b0 for 30 - 35 minutes.
Combine eggs, sugar and salt.
Beat until light and fluffy. Add alternately to the mixture the hot milk, flour and baking powder.
Add vanilla.
Bake at 350\u00b0 in a 9 x 13-inch greased lined pan for 35 to 40 minutes until center springs back.
cup of Old Fashioned Oats. Pour the milk into the measuring cup
nd salt.
Add enough hot milk to flour mixture to make
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
ime until combined. Slowly add milk and vanilla to batter until
ottoms of two 8\" round cake pans; knock out excess flour
Preheat oven to 350\u00b0.
In large bowl, measure chocolate, Bisquick, milk, vanilla and 2/3 cup sugar.
With wire whisk, beat ingredients until smooth.
Pour batter into 9 x 12-inch pan.
In small bowl, mix cocoa and 1/3 cup sugar.
Sprinkle over batter in pan.
Carefully pour 1 1/2 cups boiling water over all.
Do not stir.
Sprinkle with chocolate chips.
Bake 25 minutes.
(Batter will separate into cake and fudge sauce after baking.)
Serve immediately.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.