Ho Ho Ho Rum Cake Recipes

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BEST HO HO CAKE RECIPE



Best Ho Ho Cake Recipe image

Provided by TheNeighborhoodMoms.com

Number Of Ingredients 14

Duncan Hines Classic Dark Chocolate Cake Mix
Olive Oil
Water
3 Eggs
1 cup butter at room temperature (I ALWAYS use salted butter)
1 cup solid vegetable shortening
6 1/2 cups powdered sugar
2 tablespoons vanilla extract
1 cup butter (softened)
2 teaspoons vanilla extract
1 1/4 cups cocoa
6 cups powdered sugar
1 cup heavy cream
1/4 cup water

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.

HO HO CAKE



Ho Ho Cake image

A rich chocolate cake, topped with a fluffy vanilla filling and a smooth chocolate frosting. Just like our favorite childhood treat.

Provided by Mary

Categories     Dessert

Time 2h10m

Number Of Ingredients 20

3 cups all purpose flour
6 tablespoons cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
10 tablespoons vegetable or canola oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
2 cups granulated sugar
1/4 cup flour
1 cup cold milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (softened)
10 tablespoons butter (melted)
6 tablespoons cocoa
2 1/2 tablespoons hot water
1 teaspoon vanilla
3 cups powdered sugar
1 raw egg

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.

Nutrition Facts : ServingSize 1 piece, Calories 392 kcal, Carbohydrate 74 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 254 mg, Fiber 2 g, Sugar 55 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

EDNA'S HO HO CAKE



Edna's Ho Ho Cake image

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

2 tablespoons all-purpose flour
1 cup milk
2/3 cup sugar, divided
2/3 cup shortening
1/3 cup butter, softened
3/4 teaspoon vanilla extract
Dash salt
2 prepared 9-inch round chocolate cakes
GLAZE:
1/4 cup butter, cubed
1/4 cup baking cocoa
3/4 cup confectioners' sugar
2 to 4 tablespoons milk

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 HO RUM CAKE



Ho Ho Ho Rum Cake image

Make and share this Ho Ho Ho Rum Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h7m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs, beaten
1/2 cup cold water
1/2 cup light rum
1/2 cup vegetable oil
1 (16 ounce) package chocolate frosting
1/8 cup light rum
1/2 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F. 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.

Nutrition Facts : Calories 530.4, Fat 25.7, SaturatedFat 4.8, Cholesterol 71.4, Sodium 495.1, Carbohydrate 66, Fiber 1.2, Sugar 48.5, Protein 4.8

KAHLUA CAKE



Kahlua Cake image

Make and share this Kahlua Cake recipe from Food.com.

Provided by Rhonda O

Categories     Dessert

Time 1h30m

Yield 8 pieces of bundt cake, 16 serving(s)

Number Of Ingredients 12

1/2 cup chopped pecans
1 (18 ounce) package yellow cake mix
1/2 cup oil
1 (3 1/2 ounce) package instant vanilla pudding
1/2 cup rum
1/2 cup Kahlua
1/2 cup water
4 eggs
1 cup sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup Kahlua
1/4 cup water (Boil about 4 minutes)

Steps:

  • Mix all ingredients but nuts for three minutes.
  • Sprinkle nuts in Bundt Pan (It does not say to grease or flour).
  • Pour in batter over nuts.
  • Bake at 325F degrees for 45 to 60 minutes.
  • Cool 5 minutes.
  • Poke holes in cake with fork.
  • Add sauce.
  • Let stand a few minutes.
  • Turn onto plate.

Nutrition Facts : Calories 418.3, Fat 20, SaturatedFat 5.7, Cholesterol 68.8, Sodium 355.9, Carbohydrate 47.8, Fiber 0.7, Sugar 36.3, Protein 3.4

HO HO CAKE



Ho Ho Cake image

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

1 (18 1/4 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can dark chocolate icing
1/2 cup sugar
2/3 cup shortening
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon salt
1 teaspoon water
1 cup powdered sugar

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

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