Dairy-Free Hot Rice/Soy Milk Cake

The Pratt Family Cookbook

Here is a recipe my grandmother use to make all the time. I adapted a few things to make this
dairy-free and have changed the way to make it.

1 cup rice/soy milk or 1 cup water and 2 tablespoon powdered milk (whatever it calls for on the container)
1/4 cup acceptable unsalted margarine
4 eggs
2 teaspoons vanilla
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
3/8 teaspoon salt (just under a 1/2 teaspoon); omit if using salted margarine.

Preheat oven to 375 degrees F. Grease and lightly flour a 9x13 inch cake pan. In a non-stick pan,
add the milk (or water and powder) and margarine. Warm up until the margarine is melted. Using
a spoon, mix the sugar, flour, and baking powder together in a mixing bowl. Add the eggs and
vanilla and mix. After the milk and margarine have warmed; put the milk mixture into the flour
mixture. (Make sure you add the milk mixture slowly or it will splatter all over the place). Bake
at 375 degrees F. for 30 to 35 minutes or until golden brown and the cake springs back when you
touch it slightly.

Note: You can frost this sweet and delicious cake with your favorite frosting, but it is delicious just
plain; chocolate frosting is excellent on this cake. If you like or serve this cake as Strawberry Shortcake
with acceptable squirt Whipped Topping and strawberries.