​

​

​

Use canned evaporated milk

​

​

Or make your own by mixing: 

​

1 and 1/4 cups water

1 cup of instant dry milk powder 

​

Mix, let sit 3 to 5 minutes, stir again.

Best to use lukewarm water, not cold.

​

​

​

​

​

Evaporated Milk Cake (no eggs)

A moist eggless vanilla cake to frost or glaze or not, or top with fruit and whipped cream

or maybe chocolate cool whip.

 

 

2 c. **self rising flour

1/2 c. butter, softened (1 stick butter)

2/3 c. sugar 

1/2 c. brown sugar

1 can (12 oz.) evaporated milk

1 tsp. vanilla extract

 

​

Preheat oven to 325°.

Grease a 9-inch cake pan and line with parchment. 

Put the self rising flour into a large bowl, set aside.

In another bowl: mix the softened butter and sugars and stir well to combine. Add in the evaporated milk and vanilla, mix. Place wet ingredients into dry flour and stir to a smooth

cake batter consistency.  Pour batter into prepared cake pan, bake 35 minutes. Increase

oven temperature to 350° and continue baking for about 8 minutes or until done, check

by toothpick in center, if it comes out clean, cake is done.  Remove from oven, let cool. 

 

**to make your own self rising flour: 2 c. flour, 1 T. baking powder, 1/2 tsp. salt.

​

​

​

​

​

​