Hot Milk Cake

Soft moist rich custardy cake, pretty fun to make
Source: slightly modified from Taste of Home
Difficulty: 2 (out of 5)
Taste: 5 (out of 5)

Ingredients:
- 4 large eggs
- 1 1/2 cups of sugar
- 1 tsp vanilla extract
- 2 1/4 cups of all purpose flour
- 2 1/4 tsp of baking powder
- 1 1/4 cups of milk
- 140 g of butter or margarine, cubed
Total: 16 servings (9x13 inch pan)

Directions:
1. Beat the eggs on high-speed for 5-6 minutes, add the sugar and the vanilla extract and continue beating for another 2-3 minutes on high.
2. Mix the flour and baking powder, and gradually add to the eggs with the mixer on low speed, until just incorporated.
3. Heat the milk and the butter on medium heat until the butter melts. Gradually add to the eggs and flour continuing mixing on medium speed.
4. Grease a 9 by 13 inch baking pan. Preheat the oven to 350 degrees Fahrenheit, pour the mixture into the pan and bake for 35 to 50 minutes or until the top of the cake is golden brown and a toothpick inserted in the middle comes out clean.
5. Let the cake cool before serving. Nice to serve with whipped or custard cream and fruit.

Afterthoughts:
This is a very soft, moist cake. The original recipe had 2 cups of sugar, and I think that turned out a bit too sweet, so I will try 1.5 cups next time, as listed here.