HO-HO CAKE
Chocolate cake with creamy white filling and chocolate fudge frosting.
Provided by Dianna--In Fine Taste
Categories Cake, Cupcakes, & Frostings
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 g, Calories 299 kcal, Carbohydrate 41 g, Protein 2 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 190 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 8 g
HO HO CAKE
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
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
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
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
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 CAKE
This one really brings back memories. My brother and I used to fight over the box of Ho Hos, dividing them equally between us, never even thinking that our parents might want one!
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 10 1/2-by-14-by-2-inch pan and set aside.
- Prepare cake mix as instructed on the box using the egg and oil.
- Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes.
- Remove from oven and place pan on a wire rack and let cake cool completely in the pan.
- Prepare filling: Place flour in a small saucepan.
- Slowly add milk, stirring until mixture is smooth.
- Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes.
- Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours.
- In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar.
- Beat on high speed until light and fluffy, 7 to 8 minutes.
- Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours.
- Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla.
- Beat on medium speed until blended.
- Slowly add confectioners' sugar, beating until smooth.
- Smooth icing over cake, taking care not to disturb the filling.
- Chill until ready to serve.
Nutrition Facts : Calories 414.4, Fat 27.6, SaturatedFat 6.7, Cholesterol 44.9, Sodium 343.9, Carbohydrate 41.7, Fiber 1.4, Sugar 28.9, Protein 4.2
HO HO HO RUM CAKE
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
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
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
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