Ho Ho Ho Merry Christmas Cake Recipes

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HO HO CAKE



Ho Ho Cake image

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

1 (9 ounce) package chocolate cake mix
5 tablespoons all-purpose flour
1 ¼ cups milk
1 cup white sugar
½ cup margarine
1 cup shortening
½ cup margarine
1 teaspoon vanilla extract
1 egg
1 ½ teaspoons hot water
3 (1 ounce) squares unsweetened chocolate, melted
1 ¾ cups confectioners' sugar

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



Ho Ho Cake image

Feeling nostalgic for Ho Hos? Try making this homemade Swiss roll, which is a giant version of that iconic cream-filled Hostess treat.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 2h

Number Of Ingredients 18

For the Chocolate Cake Roll:
4 eggs ( yolks and whites separated )
1/2 cup granulated sugar, plus 1/3 cup (divided)
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2/3 cup unsweetened cocoa powder (divided)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
For the Filling:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon light corn syrup

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F. Line a 15.5 x 10.5 x 1-inch jelly roll pan with parchment paper . Generously grease the paper with unsalted butter. Either using a standing mixer or mixing by hand, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the granulated sugar, continuously beating until stiff peaks form. Set aside.
  • In a separate medium bowl, beat the 4 egg yolks and vanilla on medium speed for 3 minutes. Gradually add the remaining 1/3 cup granulated sugar and continue to beat for 2 additional minutes.
  • In a third small bowl, stir together the flour and 1/3 cup of the cocoa powder. Add the baking powder, baking soda, and salt.
  • Beating on low speed, add the cocoa mixture to the egg yolk mixture alternating with tablespoons of the water, just until the batter is smooth.
  • Gradually fold the cocoa mixture into the beaten egg whites until well blended. Don't overmix or you risk deflating the egg whites.
  • Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes or until the top springs back when touched lightly in the center.
  • While the sponge bakes, coat a linen or thin cotton tea towel with the remaining 1/3 cup of cocoa powder-it should at least cover the size and shape of the jelly roll pan.
  • Once the cake is baked, immediately loosen it from the edges of the pan. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Roll the cake and towel together, starting from the narrow end. Place on a wire rack to cool completely-the trick is to coax the cake into a rolled shape while it is still warm to keep it from cracking.
  • Using a standing mixer or by hand, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, or about 2 to 3 minutes.
  • Carefully unroll the cooled cake. Spread the prepared whipped cream filling evenly over the top of the sponge, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, this time without the towel. Place on a wire rack set on a baking sheet and refrigerate while preparing the ganache.
  • Place chocolate chips, heavy cream, and light corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until the chips are melted and the ganache is smooth.
  • Pour the ganache all over the cake roll. Spoon up any dripped ganache and pour it over the cake again. Refrigerate for at least 30 to 60 minutes before slicing and serving.
  • Enjoy.

Nutrition Facts : Calories 400 kcal, Carbohydrate 41 g, Cholesterol 128 mg, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, Sodium 153 mg, Sugar 31 g, Fat 25 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

HO, HO, HO, MERRY CHRISTMAS CAKE



Ho, Ho, Ho, Merry Christmas cake image

Decorate your cake with classic white icing and marzipan and then top with a playful seasonal motif

Provided by Sarah Cook

Categories     Dessert

Time 1h

Yield Ices one 23cm cake nutritional info includes apricot & almond fruitcake

Number Of Ingredients 6

85g apricot jam
50g sifted icing sugar , plus extra for dusting
750g marzipan
1kg pack ready-to-roll regal icing
a little red food colouring
round sweets , such as Liquorice Allsorts

Steps:

  • Melt the apricot jam, then sieve and brush a little all over the fruitcake (see Apricot & almond fruitcake recipe to the right) or any 23cm cake. On a clean surface lightly dusted with a little sifted icing sugar, roll out the marzipan into a circle large enough to cover the cake - use a piece of kitchen string to help you check. Lift up the marzipan by hanging it over your rolling pin, then drape over the cake. Gently pat and smooth the marzipan down the sides of the cake, then trim any excess from the bottom.
  • Repeat everything again with 900g of the ready-to-roll regal icing, firstly brushing the marzipan with more apricot jam. Trim the base as neatly as you can, then hide any rough bits by tying a pretty ribbon round the base. Dye the remaining 100g regal icing with a little red food colouring, then thinly roll out and stamp or cut out a few 'H' shapes. Dribble a little water into 50g sifted icing sugar to make a paste. Dot a little on the backs of the 'H' shapes and some round sweets, and stick around the top of the cake to make evenly spaced Ho, Ho, Hos.

Nutrition Facts : Calories 1052 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 178 grams carbohydrates, Sugar 164 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.79 milligram of sodium

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