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Today on Martha Bakes, three of Martha’s favorite Southern classics: hummingbird cake, an irresistible layer cake with banana, pineapple and pecans; sweet potato pie, a tasty alternative to pumpkin pie, and old-fashioned hot milk cake covered in swirls of chocolate whipped cream frosting. Plus, learn a fantastic finishing touch for your next cake or cupcake.
This Week’s Recipe
Hot Milk Cake
- 2 tablespoons unsalted butter, plus more for pans
- 3 cups all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 large eggs
- 3 cups sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups whole milk
- For the Chocolate Whipped Cream Frosting:
- 4 cups heavy cream
- 8 ounces finely chopped semisweet chocolate
- Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
- Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined. Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
- Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.
- For the Chocolate Whipped Cream Frosting:In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.
- Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.
Yield: one 9-inch layer cake
Additional recipes and video clips from the episode are available on MarthaStewart.com:
- Liz Lorber’s Famous Hummingbird Cake
- Dried Pineapple Rounds
- Alexis’ Sweet Potato Pie
- Pre-Baked Pie Crust
- Chocolate Whipped Cream Frosting