Best 4 Jeannes Rave Review Cake Recipes
Calling all chocolate lovers! Get ready to tantalize your taste buds with Jeanne's Rave Review Cake, a delectable masterpiece that will leave you craving for more. This extraordinary cake features layers of moist and fluffy chocolate cake, sandwiched between a rich and creamy chocolate frosting, and topped with a generous layer of chocolate ganache. Indulge in the ultimate chocolate experience with this irresistible cake that is perfect for any occasion.
In addition to the classic Jeanne's Rave Review Cake, this article also offers a collection of equally tempting chocolate cake recipes. Discover the decadent Triple Chocolate Cake, a symphony of chocolate flavors with layers of dark, milk, and white chocolate cake, all enveloped in a luscious chocolate ganache. For a delightful twist, try the Chocolate Raspberry Cake, where layers of moist chocolate cake are complemented by a layer of tangy raspberry jam and creamy chocolate frosting. If you prefer a lighter option, the Chocolate Angel Food Cake is a heavenly creation with its airy texture and delicate chocolate flavor.
No matter your preference, this article has a chocolate cake recipe that will satisfy your cravings. Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure that your baking journey is a success. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with these irresistible chocolate cake recipes.
RAVE REVIEWS COCONUT CAKE
This is a recipe I have made for years ,it is one of my brother Charles favorite Christmas and Easter cakes.My late brother Pierson all way's wanted it for his Birthday Cake.I first found it in 1978 in a magazine .The recipe has the date on the bottom of the recipe card I cut out .It is from Baker's Angel Flake...
Provided by Mary R Morris
Categories Other Desserts
Time 45m
Number Of Ingredients 14
Steps:
- 1. Blend cake mix ,pudding mix,water ,eggs,and oil in larger mixer bowl.Beat at medium speed of electric mixer 4 minutes.Stir in coconut and walnuts.POUR into three (3) greased and floured 9-inch layer pans.Bake at 350 degrees for 35 minutes (test with tooth pick)..Cool in pans for 15 minutes ;remove from pans and cool on rack.Till totaly cool .Fill and frost with the Cream Cheese Frosting listed below..
- 2. Frosting:Melt two tablespoons of butter (use Real Butter)in skillet.Add coconut ;stir constantly over low heat untill golden brown.Spread coconut on paper towel to cool.Cream Cheese,with two tablespoons of butter .Add milk and sugar alternately,beating well .Add vanilla ;stir in 1 and 1/3 cups of the coconut.Spread on tops and side of the cake layers.Sprinkle with the remaining coconut::::; Personal Note ....... Besure you toast the coconut the way the recipe say's,in a skillet .The butter adds to the taste.I once did it in the oven and it did not have the same taste
- 3. HIGH altitude areas ,increase water to 1 and 3/4 cups of water add 1/4 cup of flour...
JEANNE'S CAKE RECIPE - (3.7/5)
Provided by HeatherS
Number Of Ingredients 23
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 REVIEWS COCONUT CAKE
A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.
Provided by Glenda
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 692.5 calories, Carbohydrate 90.9 g, Cholesterol 93.6 mg, Fat 34.9 g, Fiber 3.6 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 577.5 mg, Sugar 68.6 g
"JEANNE'S STYLE" BIRTHDAY CAKE
A bakery in Winnipeg is famous for this special cake and ship it to all parts of Canada. A recipe request column in the Winnipeg Free Press printed this copycat recipe submitted by a reader. Enjoy !
Provided by Shar-on
Categories Dessert
Time 3h50m
Yield 1 8 inch square pan
Number Of Ingredients 20
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.
Nutrition Facts : Calories 5467.4, Fat 335.7, SaturatedFat 123, Cholesterol 650.2, Sodium 3248.8, Carbohydrate 565.6, Fiber 8.9, Sugar 299.1, Protein 55.4
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your cake. Use the best ingredients you can afford.
- Preheat Your Oven: Always preheat your oven before you start baking. This will help ensure that your cake bakes evenly.
- Don't Overmix the Batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
- Bake in a Properly Sized Pan: Use a cake pan that is the right size for the amount of batter you have. If the pan is too small, the cake will rise too high and may overflow. If the pan is too large, the cake will be thin and dry.
- Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Wait until the cake is almost done before checking on it.
- Let the Cake Cool Completely Before Frosting: Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
Baking a cake from scratch can be a rewarding experience. By following the tips in this article, you can create a delicious and beautiful cake that will impress your family and friends. With a little practice, you'll be able to bake a variety of cakes with confidence.
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