|Confectioner's sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
In a small bowl, with a rubber spatula, mix sugar with vanilla and about 2 tbs. hot milk.
Very gradually add more milk, just a bit at a time, using only enough to make a semifluid mixture about as thick as thick cream sauce.
Cover cake with a rack and invert over a large piece of wax paper or aluminum foil.
Remove pan, leaving cake upside down.
Immediately pour on the glaze, just pour it on quickly, don't spread it or work over it, and let it run down the sides unevenly.
When the glaze has set, use a small cookie sheet as a spatula to transfer cake to cake plate.
Serve the cake while still slightly warm or after it has cooled completely.