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
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
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
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
HO HO CAKE OR BARS
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
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
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
HOE CAKE
Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great grandmother. My father has made this recipe for years, and it is always requested from his grandchildren. A slice of hoe cake will warm your insides -- slathered with some homemade apple butter alongside of some butter beans, freshly sliced tomatoes and a good tall glass of sweet tea. I promise your family will love this truly Southern recipe!
Provided by jbrink1
Categories Bread Quick Bread Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
- Whisk together the flour and milk in a bowl, to make a thick but still runny batter.
- Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
- Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 24.6 g, Cholesterol 2.4 mg, Fat 3.3 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 491.8 mg, Sugar 1.5 g
EASY HO HO CAKE RECIPE
The best way to max out chocolatey goodness? Make a giant HoHo for yourself or a Hostess-loving friend. This one is sure to be a hit.
Provided by Sophie Putka
Categories dessert
Time 42m
Number Of Ingredients 7
Steps:
- Preheat over to 375 degrees Fahrenheit.
- In a large bowl, mix eggs with egg beater or mixer on high for six minutes until they become light-colored and reach a foamy consistency.
- Add cake mix powder, oil, and water. Mix for 2 minutes on medium speed.
- Cut parchment paper to line inside of a 10x15-inch baking sheet and spray with cooking oil.
- Pour half of mixture onto baking sheet and bake for 12 minutes.
- While cake bakes, sprinkle a clean dish towel with cocoa powder. Spread with a knife to form a powder surface for the cake to sit on.
- With two oven mitts, invert cake gently onto powdered towel immediately.
- Using the towel around the hot cake, gently roll the cake as tightly as possible in a spiral shape. Refrigerate with the seam end on the bottom for 30 minutes.
- Place cake back on sheet pan and unroll gently part-way to remove towel - do not try to flatten.
- Using a rubber spatula, spread Cool Whip inside cooled cake spiral, about 1 inch thick with a 1-inch perimeter on the border.
- Reroll the cake gently and place in refrigerator.
- In a heatproof bowl, microwave chocolate chips and whipping cream for 1 minute.
- Whisk to combine until smooth and glossy.
- Pour ganache on rolled cake, and spread any drips onto uncoated patches
- Refrigerate or freeze until ready to serve.
Nutrition Facts : Calories 715 calories, Carbohydrate 62 g carbohydrates, Cholesterol 158 mg cholesterol, Fat 49 g fat, Fiber 5 g fiber, Protein 11 g protein, SaturatedFat 23 g saturated fat, ServingSize 0 g, Sodium 488 mg, Sugar 33 g, TransFat 0 g
CHOCOLATE HO HO CAKE
Yield 20
Number Of Ingredients 11
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
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