Hohohorumcake Recipes

EDNA'S HO HO CAKE

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.

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.

HOECAKES

Steps:

• Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
• Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
• Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

HO HO CAKE

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.

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.

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.

SWEET 'N' CORNY HOECAKES

Steps:

• In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
• In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
• Preheat the oven to 200 degrees F.
• In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
• Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

CHOCOLATE HO HO CAKE

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.

MISS BROWN'S HOECAKES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
• Whisk the eggs and buttermilk in a medium bowl until beaten and combined. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
• Combine the wet ingredients with the dry ingredients. Add a splash of water or an extra splash of buttermilk if it feels too thick. Add 1/4 cup of the vegetable oil and stir until just combined, being careful not to overmix. This is a thick batter.
• Melt equal parts (about 2 tablespoons each) butter and vegetable oil in a large cast-iron skillet or griddle over medium heat. Working in batches, use an ice cream scoop to add small scoops (about 3 tablespoons each) of the batter to the skillet. Cook the hoecakes until bubbles start to appear in the face-up batter, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
• Remove the hoecakes to the wire rack and keep in the oven until they are all finished. Wipe out the skillet in between batches and add more butter and oil before repeating with the remaining batter.
• Serve hot and fresh with butter and maple syrup if desired.