Thursday, August 26, 2010

Strawberry Shortcake

This is a dessert that my husband will eat!! My father used to make this hot milk cake when we were kids and it is the perfect base for a shortcake. It is low fat, sweet, and luscious. Oh, and really easy to whip up. I top it with strawberries and fat free cool whip for Seth. I like mine with fresh whipped cream of course!

Top yours with blueberries, raspberries, blackberries, or just eat it plain!

Hot Milk Cake
Source: Better Homes and Garden
Yield: about 16 servings

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup sugar
1/2 cup milk
2 tablespoons butter or margarine

Grease a 9x9x2-inch baking pan; set pan aside. Stir together flour and baking powder; set aside.

In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the dry mixture; beat on low to medium speed just until combined.

In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.

Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Makes 9 servings.

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