Ho Ho Cake - Printer Friendly
Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate.
Everyone loved this cake! If you like ho hos you will love it too! I'd read the reviews and as one reviewer stated, I too was concerned with the raw egg in the topping...so I eliminated it and added and extra tsp of hot water to thin it out just a little. As far as other reviewers concerns regarding having trouble spreading the chocolate on top of the cream, remember the recipe says to refrigerate it before adding the chocolate. I simply put it in the freezer (with the cream filling on top) for about 15 minutes and then added the chocolate frosting...it went on super easy. To the reviewer who said she was an experienced cook and hated the recipe, I'd say give it another whirl! If done correctly this is a wonderful dessert!
Wonderful. I tried this many moons ago in Ohio and absolutely fell in love. My cream bit was yellow, though and their's was not. Maybe it was my butter flavored Crisco I used. Aslo, it didn't stiffen like I hoped. The milk/flour mixture was just barely warm to the touch when I added it, couldn't wait any longer. I wonder if this was why. The cake and topping were superb. Hubby and I loved it! If anyone has any recommendations on the fluffy part please email me. I'd like to make it again but with better results. :0) Thanks
This is a fantastic cake! I used Duncan Hines Swiss cake mix and instead of using the recipe for icing, I used Duncan Hines Milk Chocolate canned icing. Pop it in the micowave just long enough to melt it to spreading consistency (about 20-30 seconds) and pour and spread it over the filling. Don't get the icing HOT, it will melt the filling. I didn't refrigerate it.
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