"Jeanne's Style" Birthday Cake

READY IN: 3hrs 50mins
Recipe by Shar-on

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 !

Top Review by ecparks2000

It took me about 4 hours to make this cake and it was AWFUL! I made this for my mother's birthday and NO ONE liked it. It is definitely an acquired taste! If you're not used to this cake or have never tried it--be aware and try a "dry run" before using this recipe for a big event. It has no real flavor and I did even use the chocolate shavings. I guess you could say that it has a very "delicate" flavor. Anyway, as I said if this is not a cake that you've had before and loved it, try it before the big event to make sure that you like it. The frosting was very interesting though and I might try messing with it to make similar light frosting but with more of a bold flavor.

Ingredients Nutrition

Directions

  1. To prepare base, cut shortening into dry ingredients, mix well.
  2. Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool.
  3. Note: the base and cake are baked separately.
  4. For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy.
  5. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk.
  6. Pour batter into a greased and floured 8 inch square pan.
  7. Bake at 350 deg. F for 25 - 40 minutes.
  8. Frosting: in small saucepan, stir tog. milk and flour.
  9. Cook, stirring constantly, until mixute is thickened and smooth. Cool.
  10. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy.
  11. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes.
  12. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting.
  13. Place cake on base. (you can split the cake for layers).
  14. Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.

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