Ho Ho Cake Or Bars Recipes

BEST HO HO CAKE RECIPE

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.

HOMEMADE HO-HOS

Steps:

• Preheat the oven to 350 degrees F.
• To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release.
• Bring a saucepan of water to a simmer.
• In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
• Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
• Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter.
• Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes.
• Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap.
• To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
• Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
• To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.

HO HO CAKE

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.

EDNA'S HO HO CAKE

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.

HO HO CAKE

Steps:

• Make the Cake: Mix together the cake mix as directed on package and bake in a 10x15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
• Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
• Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
• Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake and serve. Cover leftovers with plastic wrap and refrigerate.

HO HO CAKE

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.

HO HO CAKE OR BARS

Steps:

• Preheat oven to 350°F (or temperature specified on cake mix box); grease and flour a 9 x 13 baking pan (for cake) OR a large jelly roll pan (for bars).
• Make cake as directed on the cake mix package using the mix, water, oil, and eggs.
• Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan.
• Cool completely.
• Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
• (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!).
• Spread the filling over the cooled cake.
• Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring).
• Pour the frosting evenly over the filling.
• Refrigerate until thoroughly cool and firm (overnight is highly recommended).
• Store cake in the refrigerator.

HO HO CAKE

Steps:

• 1. For Cake: Mix together cake mix, eggs, oil, & water. (make 3 layers) Bake 350 for 25 minutes.
• 2. For Filling: Mix sugar, crisco, margarine, and milk with electric mixer for 4 - 5 minutes; until fluffy. Spread between cooled cake layers.
• 3. Ice cake around cake layers and on top with your favorite chocolate frosting. (I like Duncan Hines Milk Chocolate) (sprinkle nuts on top; optional) Refrigerate cake until ready to serve.

HO HO HO RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
• Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
• Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
• Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.

HO HO CAKE

Steps:

• Preheat oven to 350°F. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Add the remaining ingredients and whisk until smooth.
• Pour into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
• Meanwhile, start the filling. Whisk together the flour and cold milk in a saucepan. Cook over low heat until bubbly and thick. Set aside to cool.
• When cool, add the sugar, vanilla, and butter. Beat until smooth and fluffy. If it doesn't look like it's coming together, just keep beating it. Spread onto the cooled cake.
• To make the frosting. Beat together the butter, cocoa, hot water, vanilla, powdered sugar, and egg. Spread frosting over cream filling. Chill for 30 minutes before serving.

HO-HO CAKE

Steps:

• Make cake according to manufacturer's instructions on box. I like to substitute 1/2 cup water + 1/2 cup sour cream for the 1 cup water (for a moister cake).
• Cream together sugar, shortening and butter in a medium size mixing bowl. Add in evaporated milk, vanilla, and salt. Beat until fluffy, about 10-15 minutes.
• Spread filling over cooled cake. Refrigerate until filling sets.
• Combine chocolate chips, cream, and butter in a medium saucepan (I like to use a double boiler) and stir over medium heat until smooth. Remove from heat.
• With electric mixer, blend in 2 ½ cups powdered sugar. Beat until frosting holds shape. Immediately frost over cream layer. Refrigerate until ready to serve.