2 Eggs (1/3 to 1/2 cup)
1 c Sugar
1/4 ts Salt
1 ts Vanilla (or other flavoring)
1 tb Butter, melted in
1/2 c Boiling hot milk
1 c Sifted Gold Medal flour
1 ts Baking powder
Grease and flour 9″ square pan or 12 muffin cups, lined. Beat eggs
with rotary beater until very light. Beat in sugar, salt and vanilla.
Beat in butter and milk. Sift together flour and baking powder and
beat in very quickly Immediately pour into prepared pan. Fill muffin
cups 2/3 full. Bake until cake tests done. Cool. Serve with fresh
fruit; or top squares of cake with sweetened, whipped cream and
berries, peaches, or bananas.
TEMPERATURE: 350 degrees F. for cake (mod. oven), 400 degrees F. for
cupcakes TIME: Bake 25 to 35 minutes for cake, 18 to 20 minutes for
cupcakes.
Yields
1 Recipe