Jeannes Rave Review Cake Recipes

RAVE REVIEWS COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
• Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
• To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

JEANNE'S RAVE REVIEW CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Prepare baking pan/s by misting well with cooking spray or Baker's Secret. Set aside for now.
• 2. In a large bowl, add the water, eggs, and oil. Mix for a few seconds with the mixer.
• 3. Add cake mix and pudding mix. Beat until blended, then beat on medium speed for 4 minutes.
• 4. With a sturdy spoon, stir in the coconut and nut pieces.
• 5. Pour into prepared pan/s. Bake at 350 degrees F. for as long as directed on the cake mix box. NOTE: For some reason, the toothpick test isn't very reliable for this cake. Watch the cake closely for the correct color and touch the middle of the cake lightly to see if it springs back. A lightly-browned cake is probably pure batter in the middle. Don't ask me how I know. =^..^= Remove the cooling cake/s from the pan/s after 10 minutes to finish cooling.
• 6. Sometime while the cake is baking or cooling, melt TWO tablespoons of butter or margarine in a skillet. Add the coconut and stir until browned as much as you like. Spread on waxed paper to cool.
• 7. Once the cake is cooling, put the other TWO tablespoons of butter or margarine in a medium mixing bowl, along with the block of cream cheese, to soften for about 30 minutes or so. Add the vanilla and beat until blended.
• 8. Add the powdered sugar and beat well. If the frosting is too stiff, add milk just ONE tablespoon at a time, mixing well after the addition, until the frosting is the consistency you like. Stir in the toasted coconut with a sturdy spoon.
• 9. Frost the cooled cake and refrigerate an hour or so, until the frosting is set. Refrigerate leftovers, if you have any.

JEANNE'S CAKE RECIPE - (3.7/5)

Steps:

• BASE: cut shortening into dry ingredients then add vanilla; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F oven to 10 to 12 minutes. Cool. CAKE: Cream shortening and sugar, add eggs and vanilla, beating well until fluffy. Stir flour, baking powder and salt together, add to creamed mixture alternately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350F for 35 to 40 minutes. Cool. Frosting: in small saucepan, stir together milk and flour. Cook, stirring constantly, until mixture is thickened and smooth. Cool. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting. Place cake on base. (you can split the cake for layers). Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.

"JEANNE'S STYLE" BIRTHDAY CAKE

Steps:

• To prepare base, cut shortening into dry ingredients, mix well.
• Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool.
• Note: the base and cake are baked separately.
• For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy.
• Sift flour, baking powder and salt together; add to creamed mixture alternately with milk.
• Pour batter into a greased and floured 8 inch square pan.
• Bake at 350 deg. F for 25 - 40 minutes.
• Frosting: in small saucepan, stir tog. milk and flour.
• Cook, stirring constantly, until mixute is thickened and smooth. Cool.
• On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy.
• Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes.
• To assemble cake: place shortbread base on serving plate; spread with small amount of frosting.
• Place cake on base. (you can split the cake for layers).
• Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.