Cammarata's Hot Milk Cake

Hot milk cake is a traditional cake, and I'm pretty sure its a Mid-Atlantic recipe. Living here in Baltimore, the hot milk cake has been a staple of my childhood, and this recipe was passed down to me from my Aunt Ruth.

Words of wisdom for those who've never made this: When you beat scalded milk into a cake batter, a thick mixture turns thin, runny, and looks ruined.

Do not fret! Something magical is happening, and the results are light buttery and golden.

This cake dates back to the Great Depression era, and was an easy recipe to use because the butter was rationed out by the government (which wasn't butter at all, but a square of white lard that you added a few drops of yellow food coloring to). So this recipe allowed families to celebrate an occasion a little easier.

1/4 lb butter
1 c milk
4 eggs
2 c sugar
2 c flour
2 tsp vanilla
1 tsp salt
2 tsp baking powder

Add butter to milk and heat to boiling - turn off heat.
Beat eggs until fluffy and add sugar, then flour, salt and baking powder and beat thoroughly.
Add to the hot milk and pour into a bundt cake pan and bake 350 degrees until done, about 45 minutes. Allow to cool on a rack and invert and serve.

Molten Lava Chocolate Cake w/ Strawberry Sauce

Made this for my sweetie last night for Valentine's day.....

Molten Lava Chocolate Cake
This makes 12 (large muffin size) individual cakes

5 eggs
5 egg yolks
1/4 c flour
1/2 c sugar
1/2lb bittersweet chocolate (i used 65%), cut into pieces (i used chips)
2 sticks unsalted butter

In a saucepan, melt butter and chocolate together over medium low heat, to ensure the chocolate doesn't burn.

Meanwhile, beat eggs and yolks together in a large bowl. When chocolate has melted and is smooth and shines, transfer 1/4 of chocolate mixture into egg mixture to temper the eggs. You don't want the hot mixture to cook the eggs, so beat heavily until tempered correctly. Add the rest of the chocolate and beat until well incorporated. Beat in sugar and flour until well blended.

Pour mix into prepared (lightly buttered and sprinkled with sugar) ramekins or muffin tins (i used those Reynolds foil cupcake/muffin cups that sit right on a cookie sheet without a muffin tin) and bake at 375*F for 8 minutes. Cakes should have puffy baked outer rim with a shaky center (should be liquid on the inside).

Serve warm, immediately.

I served with whipped cream and strawberry sauce.

Strawberry Sauce
1 bag of frozen strawberries
3tbs sugar (to taste)
1tbs honey
puree ingredients in a food processor or blender until smooth. Allow to thaw (if necessary) to a liquid state. Can be stored a few days in fridge. You can use any frozen fruit... I had strawberries!