Christine Wilkinson and Edith Patton's Hot Milk Cake

Recipe provided by Crystal Wilkinson for Hot Water Cornbread: Kentucky Food Radio

October 13, 2015

1/4 pound of butter [1/2 cup or 1 stick]
1 cup of milk
4 eggs
2 cups of sugar
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder (don't need this if you use self rising flour)
dash of salt
Heat butter and milk until hot and butter is melted. Meanwhile, beat eggs, add sugar. Beat until thick and creamy. Turn on low speed and add vanilla and flour. Add the heated milk and butter (or margarine) to the above. Add baking powder and salt. Bake at 375 degrees for 20 to 25 minutes in a greased and floured pan. (My Aunt Edith made hers in a skillet.)
Some old time people make a sauce for this too, and so do I, but I can't really create the recipe. I just go by sight. But it includes sugar, brown sugar, butter, a little cream, a little thickening. Sometimes I make it chocolate. Sometimes brown sugar. I know that's not much help but I just mix the ingredients until it looks right then put it on the stove to cook down.