This cake has been our family's "birthday cake" as long as I can remember (& I am 68 years old). It originally came from my grandmother or great-grandmother (can't remember which). Although this recipe calls for it to have a broiled topping & many folks here have indicated that they use it as a strawberry shortcake, in our family we frost it with a fudge frosting (the kind that hardens like "fudge"). It is a simple but amazingly delicious cake!! The only thing that I will tell anyone looking to make this is to be sure to beat the eggs the full 4+ minutes and to SLOWLY add the sugar, beating another 4+ minutes (in my experience, the slow incorporating of the sugar takes at least 6-8 minutes). For the rest, don't overmix the flour into the eggs, mix just until combined and the same with the milk & butter. Be gentle with this and you will have a devine cake!! Oh, I do add a teaspoon of vanilla extract as well. If I'm making this for a "crowd", I double it and make it in a 9x13 baking dish.
Was this review helpful?
1 user found this review helpful
This cake has been our family's "birthday cake" as long as I can remember (& I am 68 years...