[Johnny Rays Lemon Pie Recipe
Julieann Rohde
Hi Jenny, I love your fall-off-the-bone Ribs, that is the only BQQ Rib recipe I have used for about 3 years now. I was wondering if this can be baked in a 913 pan and if it can be do I need to double the recipe?
Jenny Jones;
I have made your easy &quick chocolate cake at home 3 times now and each time I have have made your cake with the 2 minute frosting and the cake turned out perfect and tasted really good.I was wondering if your chocolate cake can be made into cupcakes with the 2 minute chocolate frosting.
Jenny;
Hi,I have made your easy chocolate cake twice in 2022 and the cake turned out perfect and it tasted really good with your 2 minute chocolate frosting on top of the cake.
I was wondering if the easy chocolate cake can be put in muffin pans or mini muffin pans.What should the temperature be to bake the muffins in the mini muffin pans
kim
Hi Jenny,
I have been a little hesitant about making this cake because of the 1 cup of water. It seems to me that that would make it too thin and wet. Everyone seems to love it though, so it must be OK. Would milk or buttermilk work?
Yes, I freeze it all the time. I slice it into serving wedges, place the wedges on a wax-paper covered cutting board and place in the freezer. Once they are frozen, I remove them from the board and place them into a freezer bag.
My husband and I love this cake and it is just the right size for two people for a few days. I have made it numerous times. I was curious about the nutrition information since we need to both watch our fat and salt levels.
Help! I want to take this cake to a group dinner. Can I double the recipe and use a 9 x 13 baking pan?
And seems to me it would work, but I hate to take a chance since I I will be serving other people with it
Thanks,
Jill
This cake is sensational. I used the recipe yesterday to make a birthday cake. The proportions and baking time are perfect. Parchment paper for the bottom of the pan and butter on the sides of the pan makes the cake easy to remove.
Jenny Jones;
Hi,I just finished making your chocolate cake and I made the chocolate icing and decorated it and it tasted really good.Now there is 7 slices of the cake to share my cake with my family and cousins.
I am going to make some more recipes from your website soon.
Kim
I wanted to see if I could take this recipe and make them as cupcakes, and of course the answer was: Yes! This recipe can make 15 cupcakes, and you bake them for 20 minutes at 350 degrees. I have gotten great compliments about how moist and delicious they are- thank you Jenny Jones- this is one of my favorite recipes to make, and you are correct, it is so very easy to make!
Jenny Jones;
Hi,after successfully making your easy chocolate cake with the chocolate icing on top of the cake on Jan.15th 2021,it was so delicious and a good tasting cake that I am going to make the chocolate cake and icing today at home.
Kim
Hi MS. Santana here I follow you on YouTube and your recipes are great and healthy. Thank you for letting us enjoy a better way of eating. Can a person substituted vegan milk like oat milk for your chocolate cake recipe ?
These were such good additions! I took your advice and added chopped pecans and orange zest, also baked this is two pans in a 340 degree oven for 20 minutes and it came out perfectly. I frosted it with whipped cream cream cheese frosting and it was so moist, light and delicious! With these tweaks this is now my favorite chocolate cake recipe. Thank you!
Jenny
I made this chocolate cake and it was so easy and tasted fantastic.
I did substitute apple sauce for the oil and used Splenda for the sugar to make it a little more healthier. It was so moist and chocolatey.
Thank you Jenny for this delicious recipe! My boys really enjoyed this cake. A huge thank you for the dairy free find. I still can not believe how moist and flavorful this cake is. This is our now go to cake recipe.
not sure what happened, was excited to try the cake based on so many good reviews. Only recipe differences were I used lime juice instead of lemon juice and did 88 sq in pan. Like some others have stated cake sunk in the middle about 4in circle in diameter so looks a bit like a volcano. Baked for 32 minutes and toothpick came out clean but cake is very sticky (despite greasing pan) and hard to get out of pan. Some said this may be due to over mixing the batter but in the cake itself there are small white blobs that look like flour never get mixed. Taste is okay but texture is too moist and sticky. Any ideas?
Daphne, I am not aware of any evidence that eggs and butter cause cancer so if you can provide qualified research on which you base your opinion, I would appreciate it. Otherwise, I will remove your comment so as not to scare people unnecessarily. Thank you.
I have made this several times with great results each time. I originally made it because my daughter has special food needs, but when ate it I was hooked. Have taken it parties and get asked for recipe. I refer them back here.
I have made changes a few times- best change: 1/2 c sugar and 1/2 cup dark cocoa powder. This allows for a sweet frosting without the overwhelming sweetness.
Thank you, Jenny. You have saved me many times.
Carrie
Since our retirement, I hesitate to make desserts because the recipes make too much. I was quite frankly amazed at how really good this cake is. I have tried soo many recipes that are low fat/healthy and taste bad. This is a delicious cake and the frosting is yummy!
THANKS YOU SO MUCH!
I watched your video and you talked about Bison meat which is less fatty, but you said, that you can use regular chop meat and they taste the same. I am paraphrasing. The is a remarkable difference between the two. I recently started using Bison meat and it is different and much more delicious. Thank you for all your recipes and videos.
Edith
I doubled this recipe and used exact measurements with baking soda and it did work well but there is a very distinct taste of the baking soda and I used a good baking soda without aluminum but still the cake had more of the baking soda taste and smell, otherwise the look was great.
You are a godsend to so many during this quarantine. Not just this video but all of your pleasant comments and unexpected humour! Thank you for this recipe. You make me feel like we can go for coffee and be friends, laugh at the camera in the fridge, or cutting yourself the biggest slice of cake first. We love you and thank you Jenny. You are so appreciated. Hugs from Vernon, BC. Xoxo.
Great recipe! Just made it and it turned out great! I tweaked the recipe a little bit by using coconut milk instead of water, 2/3 cup of sugar instead of a whole cup of sugar and I used 3 tablespoons of butter and 3 tablespoons of avocado oil. Thanks, Jenny!
Dee
If you over beat the mixture for the cake it will also be dense. The leavening agent is the baking soda and lemon juice or apple cider vinegar and even if it were with eggs over beating the mixture will make the cake fall while cooking or if you open the oven too much too.
Ina, love your variations!! I wondered if melted butter would work and also how melted coconut oil would be.
I told Dee in above comment how I used (soft) coconut oil in place off the butter for the frosting. It came out pretty nice. Not AS creamy as butter but better than not using any.
Thx for your ideas!
Asha,
I had baking cocoa but added Ovaltine to it too (and just decreased the cocoa). If you use sweetened cocoa if any kind, just decrease your sugar a bit.
Also I have Cacao powder I thought I might try sometime and maybe sub a couple other ingredients (or halve and halve them) to make a healthier version!!
I love recipes that are easy: one-bowl, combinIng dry ingredients together before adding all the wet ingredients, etc. This cake is so simple and quick to make. The bonus in it all is that the cake tastes just like Devil Dogs without the cream. Thank you Jenny for your sensible and easy recipes to follow!
I have made this cake about 5 times, with gluten free flour as well, while also using vinegar as Jenny mentions because I have no fresh fruits while in quarantine. It always turns out fabulously! My family absolutely loves it!
A godsend of a cake for egg allergy sufferers! It takes like 5mins, the less handling the better! Wow. Thank you Jenny! U really can cook ?. I substituted all purpose flour for pastry flour and the result was an even lighter, fluffy cake. 5 stars!!
This cake was just as described, and is the closest thing to real brownies I have tried. I used (a little less than 1 cup) sucanate sugar and lemon in a bottle, (just a little less) and it came out so delicious! No eggs, no butter, and next time I will try using 1/2 low-fat sour cream with the oil to lighten it even more.
I have made this cake/frosting a few times. I tell everyone about this recipe. This last time, I used cold french pressed coffee in place of the water in the cake and in place of the milk in the frosting for a mocha chocolate cake. It was the best! That is the version I will continue making.
Just made this this afternoon,glad that I did ! This chocolate cake was fast, easy and delicious and looked perfect. Just dusted it with powdered sugar and we had dessert.
Yesterday i made two loaves of you tasty fast bread.I proofed it in the microwave with a mug of hot water as one person suggestd, worked great, I added 1T sugar and 1T oil and some pumpkin seeds, it was quite good. Thank you
On the chocolate cake. Is there a way to cut down the the sugar. And have it still taste good. I can understand if it was a two layer cake. But it is only one layer cake. And that is a lot of sugar for one layer cake. Thanks Christine
Jenny
Forgot to tell you I used gluten free flour and grapeseed oil and cut out a circle of parchment paper and placed it in the greased pan and also lightly greased the parchment paper as well. I also used confectioners sugar on top of cake. Of course, I also used a thin wired sieve for confectioners sugar Beautiful!