A luscious cake that is easy to make and ready in a short amount of time because there’s no waiting to cool to make the frosting. The original recipe for this cake came from The New Basics Cookbook by Julee Rosso & Sheila Lukins and is attributed to Helen Chasanow.
|2cup||sifted unbleached all purpose flour|
Preheat 350 degrees. Butter and flour 9 x 13 baking pan.
In a small saucepan heat milk and butter until scalding.
Using an electric mixer, beat eggs. Gradually add sugar and continue beating until thick and foamy. At slow speed gradually add hot milk mixture and vanilla.
Sift remaining dry ingredients. Beat into batter at slow speed. Pour batter into prepared pan.
Bake 25 – 30 min. Cool slightly.
Melt topping butter and stir in remaining ingredients.
Place under broiler 4 – 6 inches from heat until bubbling and brown. May need to turn pan.
Canned southern style coconut will make a crunchier topping.