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No one has ever made this cake as well as my grandma did, she was the best baker I have ever known. Her best talent was pie crust and she didn't even have to use a food processor like I do. This cake is a cross between a white cake and a yellow cake. It is very moist and dense, it pairs perfectly with a rich chocolate frosting.
Lazy Daisy Cake
For Double Layer Cake
350° Oven
4 Eggs
2 cups Sugar
2 cups Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Milk
2 tbls Butter
1 tsp Vanilla
Beat eggs until thick. Add sugar gradually. Continue to beat until light. Sift flour, salt and baking powder together and add to eggs. Heat milk and butter to boiling point. Add to first mixture. Add vanilla. Bake in greased layer cake pans for 25 - 30 minutes or until toothpick comes out clear.
Chocolate Frosting
1 stick butter, softened
3 cups confectioner's sugar
2/3 cup cocoa powder
1 teaspoon vanilla
5 to 6 tablespoons milk
Cream together butter, 1 cup of the sugar, cocoa, vanilla and 1 tablespoon of the milk. Slowly add the remaining milk and sugar, alternating. Makes 2 cups.
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5 comments:
I think that my mom used to make this cake when I was a kid! It brings back such happy memories! Thanks for sharing! :)
Hi!
Your cake looks tasty, and I would love to try this recipe sometime, only I have a question: Is that really "2 tablespoons" butter? Seems like a very small amount for a 2-layer cake. Are you willing to clear this up for me?
Thank you and have a wonderful day!
Joy
Only two tablespoons!
FYI now I make this cake too often!! Thank you for sharing this recipe. This cake, your jap chae, Korean chicken and creamy chicken soup are all recipes that my mother and I have bonded over and we both keep them in regular rotation so again THANK YOU!!
I am still coming back and using this recipe after all of these years. So greatful for you sharing your recipes, especially this one!! I hope you have had a wonderful and full life through all of these years.
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