Best Jeanies Cake Frosting Recipes
EBONY CHOCOLATE CAKE W/ JEANNIE'S FROSTING ~ BETTER THAN THE BEST!
This is my own recipe. I love baking with Ghiradellis chocolate. I did a make over of my favorite chocolate cake recipe. This cake is fabulous. Family and friends love it! The frosting I call Jeannie's, because I got the recipe from Jeannie a girl I worked with back in 1978. The original cake recipe was her aunts and this is the frosting she used on the cake. I had not made it in years, because it called for an egg white. I now use meringue powder instead. I even like the results better that the fresh egg white too! You can also use your favorite frosting or I love Yummy Vanilla Buttercream by Sherry Symmonds. You can find it right here on Just A Pinch.
Provided by Mary Louise @BlueRibbonBaking
Categories Cakes
Number Of Ingredients 19
Steps:
- Melt chocolate in sauce pan. Add sugar. Mix. Add to large mixing bowl.
- Add oil. Beat. Add eggs. Beat until combined.
- Add buttermilk. Beat to combine. Add flour, baking soda, baking powder and salt. Beat to combine.
- Add coffee and vanilla. Beat for 2 minutes. Stopping to scrape bowl twice.
- Grease and flour a 13x9 inch pan. I use Bakers Joy or Pam with flour.
- Bake in a 325 degree oven for 50-60 minutes or until toothpick comes out clean. All ovens vary!
- Note: baking in a 325 degree oven helps bake a level cake.
- To make Jeannie's Frosting: Put all ingredients in a mixing bowl. Beat on high speed for 15 minutes. I use my kitchen aid stand mixer with the whip.
- Frost cake when cake is cool. I refrigerate this cake.
JEANNES CAKE FROSTING
Steps:
- In small saucepan, stir together the 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 fluffy (at least 15 minutes to achieve desired consistency). The Bakery that uses this recipe is famous in Winnipeg, Manitoba Canada for the icing. It is known that people will go across the city to buy one of these cakes for any occasion. Recipe published in the Winnipeg Free Press November 16,1994 Type and passed to you by: Kathleen Pickell June 27,1995.
Nutrition Facts : Calories 1647 calories, Fat 127.124547499845 g, Carbohydrate 127.621274987905 g, Cholesterol 265.598429 mg, Fiber 0.506250008512738 g, Protein 3.90938499836266 g, SaturatedFat 72.5069730124754 g, ServingSize 1 1 Serving (311g), Sodium 667.948999999683 mg, Sugar 127.115024979392 g, TransFat 8.03172434994849 g
JEANIE'S CAKE FROSTING
My friend, Jeanie is a great cook. We took a cake decorating class together and she came up with this frosting recipe that tastes incredible yet it will hold its shape for decorating.
Provided by KCShell
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whip margarine until smooth.
- Slowly add 1 cup shortening.
- Whip until fluffy.
- Add vanilla, powdered sugar and flour.
- Whip until smooth.
- May add up to one cup more powdered sugar to increase stiffness of frosting.
- Decorate cake as desired.
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.
"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
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