HOMEMADE HO-HOS
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
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 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.
O' HENRY BARS
Very good bars.
Provided by Dee
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake.
- Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 58.8 g, Cholesterol 40.7 mg, Fat 29.4 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 14.2 g, Sodium 199.7 mg, Sugar 30.8 g
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 BARS
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
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
HOHO BARS RECIPE
Provided by á-28973
Number Of Ingredients 22
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.
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