Cooks.com's pineapple creme Chantilly torte and Food.com's Chantilly carrot cake are simple recipes for Chantilly cake. Make another simple Chantilly cake by using a chocolate cake mix to prepare ILoveHawaiianFoodRecipes.com's chocolate Chantilly cake with frosting.
To make pineapple creme Chantilly torte, prepare a yellow, orange, pineapple or butter-recipe cake mix as directed using two 9-inch cake pans, but replace the liquid with 1 mashed banana and 1 cup of pineapple juice. Cool the cake layers, and slice each one in half horizontally. To prepare the filling, cream together 2 20-ounce cans of drained crushed pineapple, 1 8-ounce package of cream cheese and 1 teaspoon of vanilla, and add 1 teaspoon of cinnamon. Substitute whipped cream or Cool Whip if desired.
Spread the filling over the first cake layer, and top it with sliced banana. Add a second cake layer, top it with filling and sliced bananas, and repeat the process with the remaining cake layers. Decorate the top layer with mandarin orange sections and maraschino cherries.
To make Chantilly carrot cake, combine 1 18-ounce package of vanilla cake mix with 1 3 1/2-ounce package of instant vanilla pudding, 4 eggs, 1 cup of water and 1/3 cup of vegetable oil, and beat the mixture with an electric mixer for two minutes. Fold in 2 cups of shredded carrots, and pour the batter into three prepared 9-inch cake pans. Bake the cake batter at 350 degrees Fahrenheit for 25 to 30 minutes. Frost the layers with cream cheese frosting.