Best Jeannes Cake Recipes

"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

Ingredients

1/3 cup shortening
1/4 cup icing sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/3 teaspoon baking powder
1/2 cup shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup milk
2 tablespoons all-purpose flour
1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla
1 cup icing sugar
1 dash salt

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

JEANNIE'S CHOCOLATE CAKE RECIPE - (4.6/5)

Jeannie's Chocolate Cake Recipe - (4.6/5) image

Provided by lisaS

Number Of Ingredients 14

Ingredients

CAKE:
2 cups sugar
1/2 cup Hershey's cocoa
2/3 cup Crisco
2 beaten eggs
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
FROSTING:
1 box powdered sugar
Cocoa
1 (8-ounce) package cream cheese, softened

Steps:

Prepare 2 9" pans, cut cut two wax paper rounds and place on bottom of pans brushed with crisco Preheat oven to 325°F. Cream together sugar, Hershey's cocoa and Crisco. Add 2 beaten eggs, flour, soda, salt, buttermilk and vanilla. Beat well and lastly add 1 cup boiling water stir well and quickly put in oven immediately 25 minutes do not over bake this cake, check cake with toothpick. FROSTING: Blend all ingredients thoroughly. This freezes beautifully.

JEANNE'S TEACAKES

Jeanne's Teacakes image

Teacakes are a southern staple. They are easy and inexpensive to make, and the flavor is amazing. Recipe can be halved and cookies can be baked in a toaster oven.

Provided by bama jr.

Categories Drop Cookies

Time 15m

Yield 36-40 cookies

Number Of Ingredients 5

Ingredients

1 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups self-rising flour

Steps:

In a mixing bowl, whisk oil,sugar, eggs and vanilla together very well.
Stir in Self-Rising flour.
Drop by teaspoonfuls onto ungreased cookie sheet.
Slightly flatten dough.
Bake at 350 degrees for 10-12 minutes.

Nutrition Facts : Calories 104, Fat 6.4, SaturatedFat 0.9, Cholesterol 11.8, Sodium 92.1, Carbohydrate 10.7, Fiber 0.2, Sugar 5.6, Protein 1

JEANNE'S CAKE RECIPE - (3.7/5)

Jeanne's Cake Recipe - (3.7/5) image

Provided by HeatherS

Number Of Ingredients 23

Ingredients

Base
1/3 cup shortening
1/4 cup icing sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/3 teaspoon baking powder
Cake
1/2 cup shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Frosting
1/2 cup milk
2 tablespoons all-purpose flour
1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla
1 cup icing sugar
1 dash salt

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.