Ho Ho Ho Rum Cake Recipes

HO HO HO RUM CAKE

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.

HOMEMADE HO-HOS

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

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.

HO HO HO RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). 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.