Ho-Ho Cake

July 15, 2013
Ho-Ho Cake

Hello to you Monday. It's going to be a good week, right?  Way hot and humid in our parts. Past 90 degrees and with the heat index it will be over 100 degrees.  Not much baking is going to be happening.  Except for my daughter's 10th birthday.  She has requested a vanilla cake, with pink frosting and sprinkles, then, spaghetti for dinner.  She is an easy kid make happy when it comes to food. OK..sometimes. She has autism and other times can be a challenge.  Like giving her anything than boxed mac n cheese and her pizza can only be cheese and the cheese can not be too dark or crisp and has to be melted to the right degree. Otherwise..no thank you. 

This cake she had zero complaints.  Nobody did. My children were fighting over the last piece of it. Have you ever tried to cut an incredibly small piece of cake into 5 even smaller pieces? It's not an easy task. 

However, I do not blame them.  I just kept eating this cake...it was nearly impossible to eat just one bite or one piece.  This is the reason this cake is all over the Internet..it's heaven in a pan people! Have you tried it? Have you seen it? Oh..you should.  It's a perfect chocolate cake with a creamy center and a fudgy frosting. 

All the flavors will bring you back to the original Ho Ho snack cakes that we all know that you miss..admit it. You do.  Here's looking forward to a break in weather, so, it can made again. Start the week on the right foot and dig in!

Adapted From Brown Eyed Baker

Ho-Ho Cake

Ho-Ho Cake
Ho-Ho Cake
by Table for Seven
Prep Time: 00:20
Cook Time: 00:20
Ingredients (Serves: 15-24)
    • 1 box- chocolate cake mix or homemade chocolate cake of your choice, plus ingredients
    • 1 1/4 cup milk
    • 5 TBSP flour
    • 1 cup sugar
    • 1/2 cup butter
    • 1/2 cup shortening
    • 3 cups powder sugar
    • 1/2 cup butter, melted, then, cooled
    • 3 oz chocolate chips, melted, then, cooled
    • 2 TBSP milk
    • 2 TBSP water
    • 1 tsp vanilla
    Prepare cake as per personal recipe or according to box instructions. Bake in greased 10 x 15 jelly roll pan according to instructions. (Cake mix time was approx 20 minutes) Cool cake once baked.
    Combine milk and flour in a saucepan. Cook on low heat until it is pudding-like, stirring constantly. Once cooked, let it cool to room temperature.
    In a mixing bowl, cream butter, shortening and sugar until fluffy. Add in cooled milk/flour mixture. Beat on high for 5 minutes. Spread filling on cooled cake and refrigerate until filling is set.
    Mix frosting ingredients in a mixing bowl until well combined and smooth. Spread frosting on top of filling. Cut and serve cake.
    Refrigerate any leftovers in a covered container.
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