Especially tasty when served freshly baked. An all time, old time favorite.
Preheat the oven 325 degrees F.
Lightly butter and flour a 9" square baking pan and set aside.
In a medium sized bowl mix together the flour, baking powder and salt.
In a mixing bowl beat the eggs and sugar until thick, about 5 minutes the beat in the vanilla.
Meanwhile in a saucepan on the stovetop, heat milk and butter until simmering. Stir and watch to not scorch.
Slowly add the egg mixture in a slow and steady stream as you continue beating until well combined.
Fold the dry ingredients into the hotmilk mixture until just combined. Don't over beat.
Pour the batter into the prepared pan.
Bake for 55-60 minutes or until golden brown and the cake is starting to pull away from the sides of the pan.
Remove from the oven and let sit on a cooling rack for 15 minutes.
Loosed the cake from the pan using a spatula or knife, invert onto a wire rack.
When cooled turn over again. Cut into pieces and pour chocolate glaze over each piece as you serve.
This cake is especially tasty when served freshly baked.
In a small saucepan combine the chocolate chips and evaporated milk.
Cook over low heat, stirring constantly unti the mixture comes to a boil.
Cook gently, for about 3 to 5 minutes, stirring constantly until thickened.
Cool, stirring occasionally while cooling.
Makes about one cup.
Spoon glaze onto each piece of cake as you are serving.