Jeannes Rave Review Cake Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.