Comments on: Pufky’s Hot Milk Cake – Guest Kitchens

By: KC

KC — Thu, 06 Sep 2012 17:05:04 +0000

I haven’t made the cake in years because I lost my recipe and my mom’s hand written recipe book disappeared after her death. I never did have much luck with bunt pans so I used an old fashioned angel food tube pan and put a cookie sheet underneath it. The mix is very thin and a little will seep out. I used to cook it every Sunday afternoon and a friend would come over with a bottle of wine and his pet racoon named Snoopy. We would eat it warm with a little butter on it and then I would take a slice in my work lunch during the week. It should be like a very light pound cake. It was delicious. Even Snoopy like it. Glad to have the recipe again.

By: Marilee

Marilee — Thu, 16 Aug 2012 19:02:12 +0000

This cake has become one of my staples for visitors or just when the mood strikes. It is PHENOMENAL!!! It’s really that good and again all of the ingredients are probably in your kitchen. Thanks again to Christy and Susan Spencer for sharing.

By: Ruth

Ruth — Mon, 22 Aug 2011 22:00:44 +0000

We make this cake and then fill it with vanilla custard, ice with chocolate frosting – Boston Cream Pie! Or another favorite is bake in 9×13 pan, remove from pan, cut in half – long way. fill with vanilla custard, slice bananas on top of custard. place top layer on banana’s, sprinkle with conf sugar – super yummy

By: Gail

Gail — Thu, 10 Mar 2011 13:33:05 +0000

Shared cake the first night with ice cream and strawberries. Added lemon glaze, friends and fellowship and lots of compliments. Thank you for sharing and will be making this one again.

By: Miriam Lou

Miriam Lou — Sat, 05 Mar 2011 16:28:35 +0000

That peanut butter fudge icing from the brownies would be good on this!

By: Miriam Lou

Miriam Lou — Sat, 05 Mar 2011 16:27:03 +0000

This sounds similar to the recipe I have called White Texas Sheet Cake, except it’s only 2 eggs plus 1/2 C sour cream. 1t soda, 1t salt and 1t almond extract. Bake in a jelly roll pan375° for 20-22 minutes. Let the cake cool for 20 min then put this icing on the warm cake.

The frosting for this is to die for: 1/2 C butter, 1/4 C milk heat in a pan and bring to boil. Remove from heat and add 4 1/2 C confectioner’s sugar, 1/2 t almond extract and 1 C chopped nuts. (It says walnuts, but I usually have cashews so I use them.)

This is so fast, I have made it in the morning before church to take to potluck lunch!

By: Rhonda

Rhonda — Wed, 02 Mar 2011 04:42:02 +0000

Christy, I made the Hot Milk Cake tonight and it was delicious! I didn’t have enough all purpose flour so I substituted self rising and left out the baking powder and salt. I also made half the recipe and cooked it in a square glass dish
and it turned out fine. We used it for Strawberry Shortcakes! This one is a keeper and I will be sharing it. Thanks!!!

By: Christy Jordan

Christy Jordan — Tue, 01 Mar 2011 18:50:08 +0000

I’ll try to make it this week if I can find time. What type of flour did you use?

By: MARCELLA

MARCELLA — Tue, 01 Mar 2011 17:32:54 +0000

IF ANYONE HAS MADE THIS CAKE PLEASE E-MAIL ME..I MADE 2 TODAY AND BOTH FLOPPOD . THE CAKE RAN OVER THE TOP OF THE BUNT PAN AND NOW HAVE A HUGE MESS. I DON’T KNOW WHAT HAPPENED..IF ANYONE CAN REPLY PLEASE FEEL tO TO sO IT;;THANKS p.s. that was 6 eggs and a total mes and wate of money.send picture if possible

MKS1515@bellsouth.net

By: MARCELLA

MARCELLA — Tue, 01 Mar 2011 16:44:12 +0000

The cake was made twice today and boiled over..I went strictly by the recipe. So much for eating hot milk cake.