Jeannes Rave Review Cake Recipes

RAVE REVIEW COCONUT CAKE

Steps:

• In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling. , For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.

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 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.

RAVE REVIEW COCONUT CAKE

Steps:

• Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
• Beat at medium speed for four minutes.
• Stir in coconut and nuts.
• Pour into 3 greased and floured 9" layer pans.
• Bake at 350 for 35 minutes.
• Remove and cool.
• Frosting:.
• Melt 2 tablespoons butter in skillet.
• Add coconut while stirring constantly over low heat until golden brown.
• Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
• Spread coconut on paper towels to cool.
• Cream 2 tablespoons butter with cream cheese.
• Add milk; beat in sugar gradually.
• Blend in vanilla.
• Stir in 1 3/4 cups coconut.
• Spread on top of cake layers.
• Stack layers and sprinkle with remaining (1/4 cup) coconut.

"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.