BEST HO HO CAKE RECIPE
Provided by TheNeighborhoodMoms.com
Number Of Ingredients 14
Steps:
- With your electric mixer, cream butter and shortening until combined.
- Slowly add the powdered sugar and beat until light and fluffy. This is usually about 2 minutes.
- Add vanilla, and mix to combine.
- Leave at room temperature and add a thick layer to the top of your cake once the cake is completely cooled. It is okay if you get a little crumb in your cream layer, no one is gonna notice.
- Place cake in refrigerator.
- In mixing bowl cream together butter and cocoa, add vanilla and 2 cups powdered sugar, 1/3 cup cream and mix together.
- Continue to add 2 cups powdered sugar and 1/3 cup cream on top of it and cream together. Adding the cream on top of the powdered sugar will help prevent it from flying all over your kitchen. Add a little water or more cream at the end to reach your preferred consistency. Your icing should be thick but smooth, creamy and easy to spread.
- Remove cake from the refrigerator and spread the icing over the cream layer.
- Return cake to the refrigerator to set for about an hour.
EDNA'S HO HO CAKE
This treat serves up appealing flavor in big fluffy wedges of chocolate and cream. It's like a giant Ho Ho snack cake. -Edna Miller, Mount Hope, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers., For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.
Nutrition Facts : Calories 734 calories, Fat 37g fat (14g saturated fat), Cholesterol 102mg cholesterol, Sodium 519mg sodium, Carbohydrate 92g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.
HO HO CAKE
Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate.
Provided by Olene Grieshop
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 18
Number Of Ingredients 12
Steps:
- Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
- Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
- In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 37 g, Cholesterol 11.7 mg, Fat 26.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 244.5 mg, Sugar 28.9 g
HO HO CAKE
Make and share this Ho Ho Cake recipe from Food.com.
Provided by Lali8752
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cake as directed on package for two round pans.
- When cool, "slice" through cakes to make 4 "thin" cakes.
- Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
- Add powdered sugar and beat for 5 minutes longer.
- Lay one layer of cake on plate.
- Spread Cream filling on top only, do not go all the way to the edge.
- Lay another layer of cake on this.
- Spread cream filling on this too.
- Again layer and filling until you have all four layers on here.
- Ice the whole cake with the chocolate icing.
Nutrition Facts : Calories 433.4, Fat 25.6, SaturatedFat 5.6, Cholesterol 47.5, Sodium 427, Carbohydrate 50.3, Fiber 1, Sugar 34.7, Protein 4.3
HO HO LAYER CAKE
From-scratch chocolate cake layered together with a homemade cream filling. This Ho Ho Layer Cake topped with chocolate ganache is a stunning dessert!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 round 9-inch cake pans.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. Batter will be very thin.
- Divide the batter evenly into the three prepared pans and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Turn the cakes out onto a cooling rack. While the cakes are cooling, make your filling.
- For the creme filling,combine the milk and flour in a saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens. It should get to be the consistency of runny pudding, which will take about 10-15 minutes.
- Remove the mixture from the heat. It will continue to thicken as it cools. Press plastic wrap down on top of the flour mixture while it is cooling so it does not form a "crust" on top. Cool to room temperature.
- While this is cooling, cream together the rest of the filling ingredients: the sugar, butter and shortening, on medium speed until fluffy, about 3 minutes.
- Add the cooled flour & milk mixture and beat on high for 7 minutes.
- Spread this filling between the cooled three layers of cake.
- Now it is time to add your chocolate ganache! Put your chocolate chips in a bowl. Set aside. Heat heavy cream in a saucepan on medium/high until it comes to a boil. Watch it closely and stir often so it does not scald. Once it is very hot and near boiling, remove it from the heat and immediately pour it over the chocolate chips. Cover the bowl with a lid or plate and let the it sit for 3 minutes. Then, stir until the chocolate is completely melted and the mixture is smooth. Allow it to sit for about 20 minutes until the ganache thickens a bit.
- Once your ganache is ready, pour it over the top of your layer cake. Use a spoon to spread it out towards the sides of your cake so it runs down a bit on the sides.
- Decorate the top with Swiss Cake Rolls, if desired!
- Store this cake in the refrigerator.
Nutrition Facts : Calories 609 kcal, Carbohydrate 71 g, Protein 7 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 76 mg, Sodium 425 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving
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