Hohobars Recipes

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HO HO BARS



Ho Ho Bars image

This is one of those recipes that I haven't tried yet, but it sounded like it could make quite a dessert, so I thought I'd share it with you -

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 36-48 bars

Number Of Ingredients 8

3/4 cup sugar
1/2 cup margarine, softened
2/3 cup shortening
2/3 cup evaporated milk
2 teaspoons vanilla extract
1 pinch salt
1 (18 1/2 ounce) box devil's food cake mix
dark chocolate frosting (container)

Steps:

  • Prepare cake mix as directed on box. Pour batter into a greased 11x17 cake pan and bake 12-15 minutes at 350°F Cool.
  • Combine sugar, margarine, shortening, millk, vanilla, and salt. Beat until fluffy (10-15 minutes). Spread over cooked cake.
  • Melt frosting in microwave for 20 seconds to soften. Spread frosting over white cream layer.

Nutrition Facts : Calories 141.5, Fat 8.9, SaturatedFat 2.1, Cholesterol 1.4, Sodium 159, Carbohydrate 15.3, Fiber 0.3, Sugar 9.8, Protein 1.2

HO HO CAKE OR BARS



Ho Ho Cake or Bars image

This really does taste a lot like the real thing, and it is easy to make. I got this recipe from a family member, and while I've only made it myself once (my husband just requested it as his birthday cake), I've eaten it many times, and it is a crowd-pleaser! I have only had it as cake, but I imagine it would work better for larger crowds as bars. This tastes MUCH better if it is made the day before and allowed to chill overnight before eating.

Provided by Vino Girl

Categories     Bar Cookie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package devil's food cake mix
1 1/4 cups water (or amount specified on the cake mix box)
1/2 cup vegetable oil (or amount specified on the cake mix box)
3 eggs (or amount specified on the cake mix box)
3/4 cup sugar
6 ounces evaporated milk
1/2 cup margarine or 1/2 cup butter
2 teaspoons vanilla
2/3 cup vegetable shortening
1/8 teaspoon salt
1 (15 ounce) can dark chocolate frosting (or your favorite homemade frosting recipe)

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.

HOMEMADE HO-HOS



Homemade Ho-Hos image

The cake is a classic French Biscuit au Beurre made with "Dutched" cocoa powder, drizzling in the clarified butter at the end for a unique delicious flavor. The filling used in the commercial version of this is probably made with whipped shortening rather than butter but I just can't bring myself to write a recipe with that ingredient as a filling. I did eat these for a year straight when I was about 12 and hung out at my friend Jenny Marshall's house. Her mom bought them but mine didn't. So I had to get my fill while playing at her house.

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 14

5 eggs
2 yolks
3/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 cup clarified butter, warm
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter or 1/4 cup vegetable oil

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



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

HOHO BARS RECIPE



HoHo Bars Recipe image

Provided by á-28973

Number Of Ingredients 22

Cake:
1 stick margarine
1 cup water
2 cups flour
2 cups sugar
3 Tbl cocoa
1 stp baking soda
2 eggs
1/2 cup buttermilk
Filling:
1 cup sugar
1 cup crisco shortening
1/2 cup milk
1 Tbl water
1/4 tsp salt
1 tsp vanilla
1 cup powdered sugar
Frosting:
1 cup sugar
1.5 cups chocolate chips
6 Tbl milk
6 Tbl margarine

Steps:

  • Mix dry ingredients, then add water, eggs, melted margarine, and buttermilk. Bake in jelly roll pan at 350 for 30 minutes. Cool. Filling: beat all but powdered sugar for 5 minutes. Then add 1 cup powdered sugar. Spread on cooled bars. Frosting: Boil sugar, margarine, and milk for 1 minutes. Add the chips. Beat until thick. Spread over filling on bars. Cut when cool.

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 OR TWINKIE SURPRISE



Ho-Ho or Twinkie Surprise image

Super quick dessert to whip up for those nights when the kids have friends staying for supper. They always love it! But be careful it is addicting and even better the next day if there is any left.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 1 13x9

Number Of Ingredients 6

8 -10 Ho Hos snack cakes (or 8-10 Hostess Twinkies)
1 (8 ounce) package cream cheese, softened
4 cups milk
2 (3 1/2 ounce) packages instant pudding mix (flavors of your choice "or" mix them up)
1 (12 ounce) container Cool Whip, thawed
2 -3 cups fresh berries (like strawberries with the hohos or blueberries with the twinkies) (optional)

Steps:

  • Split cakes and line 13x9 pan with them cream side up.
  • Blend cream cheese with milk then blend in pudding mixes.
  • Pour over cakes.
  • If you opt to add berries, layer them now evenly over the pudding mixture,.
  • Spread cool whip over the top.
  • IF desired sprinkle with chocolate curls, sprinkles or nuts.
  • Chill until serving time.
  • Try twinkies with lemon pudding or butterscotch, or Ho-Hos with french vanilla pudding and those new flavored cool whips like strawberry or chocolate.

CHOCOLATE HO HO CAKE



Chocolate Ho Ho Cake image

Yield 20

Number Of Ingredients 11

1 (15.25 ounce) chocolate cake mix
Ingredients called for on cake mix
5 Tablespoons flour
1 cup half and half
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar
1 cup semisweet chocolate chips
1/4 cup butter (softened)
3/4 cup heavy whipping cream
2 cups powdered sugar

Steps:

  • Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.
  • In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes. Cool completely (place in refrigerator if you want to speed the cooling process). Stir in vanilla. In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes). Spread on cooled cake.
  • Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate. Let sit for a minute; stir gently to melt. Cream butter and powdered sugar in another bowl and then stir the two mixtures together. If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.

Nutrition Facts : Servingsize 1 serving, Calories 7539 kcal, Fat 378 g, SaturatedFat 231 g, Cholesterol 860 mg, Sodium 3715 mg, Carbohydrate 1048 g, Sugar 810 g, Protein 65 mg

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

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