How To make Ho Ho Cake
CAKE 3 cups flour
6 tablespoons cocoa
2 teaspoons baking soda
2 cups sugar
1 teaspoon salt
3/4 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
WHIPPED CREAM FILLING 2 tablespoons cornstarch
1 cup milk
1/2 cup butter
1/3 cup Crisco shortening
1 cup sugar
1 teaspoon vanilla
CHOCOLATE FROSTING 1 stick PLUS 2 tablespoons butter
6 tablespoons cocoa
2 1/2 tablespoons hot water
1 egg
1 teaspoon vanilla
Preheat oven to 350F. Grease and flour a 10x15x1-inch jellyroll pan. Combine all cake ingredients. Beat until smooth. Pour into prepared jellyroll pan. Bake 15 minutes. Cool.
Whipped Cream Filling: Bring cornstarch and milk to a boil, stirring constantly, until very thick. Let cool completely. Cream together butter, Crisco, sugar and vanilla. Add the cooled mixture and beat at high speed until fluffy. Spread over cooled cake.
Chocolate Frosting: Melt the butter, and mix in remaining ingredients until smooth. Pour over Whipped Cream Filling. Refrigerate until frosting is set.
How To make Ho Ho Cake's Videos
Ho-Ho Cake
Ho-Ho Cake
Cake:
3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 Tbsp baking cocoa
2 cups cold water
1 cup oil
2 Tbsp white vinegar
2 tsp vanilla flavoring
Preheat over to 350 & spray or grease & flour a 9x13 baking dish. Place all ingredients in a large mixing bowl and beat until well mixed & smooth. Pour into prepared pan & bake for 30-35 or until toothpick inserted in center comes out clean. Allow cake to cool completely.
Whipped Cream Icing:
3 Tbsp flour
1 cup milk
1 cup sugar
1/4 cup (1/2 stick) butter, softened
1/2 cup Crisco
1 tsp vanilla flavoring
Mix flour and milk in a small saucepan and cook, stirring constantly, until mixture thickens & is smooth. Allow mixture to cool completely, covered with a layer of plastic wrap.
In a mixing bowl combine sugar, butter, Crisco & vanilla and beat until creamy, appropriately 5 minutes. Add cooled milk/flour mixture and continue beating for another 5-10 minutes. Mixture will be very creamy. Frost cake with icing.
Ho-Ho topping:
1 stick butter, melted
1-1/2 cups powdered sugar
1 egg
2 oz liquid Chocolate (made from 6 Tbsp baking cocoa & 2 Tbsp oil or melted butter, or melt 2 oz of unsweetened chocolate)
1 tsp vanilla flavoring
Mix together and pour & spread on top of whipped cream icing to cover completely.
I ❤️ HoHo Cake
Mmmmmmm Cake!!! #ilovehohocake #ilovemygasstation #cake #supportlocal via ripl.com
Ho Ho Cake!
Ingredients:
1 box chocolate cake mix, plus all the ingredients on the back to make it
1 can of milk chocolate frosting
Filling:
1- 8 oz. package of cream cheese, softened
1/2 cup butter (1 stick), softened
3 cups confectioners sugar
1- 8 oz. tub whipped topping or cool whip
Directions:
1. Preheat the oven per the back of the cake box and spray two- 9 inch cake pans with cooking spray.
2. Make the cake mix according to the box and pour into the two prepared pans.
3. Bake according to the box and cool completely in the pans.
4. While the cakes are cooking, make the filling. (I waited until they were finished, but I don't think that gave the filling enough time to set up in the refrigerator.)
5. Blend the cream cheese and butter with an electric mixer until smooth.
6. Slowly add in the confectioners sugar a little at a time and mix until all incorporated.
7. Fold in the cool whip and refrigerate the filling until the cakes are completely cooled.
8. Once the cakes are cooled, flip one out onto a serving plate.
9. Scoop out all the filling (There is a lot!) onto the cake and smooth it out.
10. Place the second cake on top of the filling and gently press down.
11. Smooth out the sides and put back into the refrigerator about 15 minutes.
12. Remove the lid and foil from the frosting and microwave 20-30 seconds or more if you want to pour it onto the cake.
13. Using a spatula smooth out the frosting on the top and sides of the cakes. (This was pretty messy for me. The frosting mixed in with the filling, but it still tasted amazing!) Enjoy!!!
Thanks for watching the video!!! We hope you enjoyed it! Even though my cake didn't look the best on the outside, it sure was yummy!!! And the inside looked amazing! If you try my tips, yours may come out looking better! Either way, it will still be a hit!!!
Hoho cake
11/2 box hoho's
1 pkg. instant pudding
3 c. milk (for pudding)
1 container of Cool Whip
The Giant Version of a Classic Childhood Snack: Ding Dong Cake
This ding dong cake is like a giant version of the sweet snack cake! It's made with rich chocolate cake layered with a creamy filling and a chocolate ganache topping.
Recipe:
Ingredients
Filling Base
1 cup granulated sugar (200g)
5 Tablespoons all-purpose flour (40g)
¼ teaspoon salt
1 cup whole milk (236ml)
Cake
1 ¾ cups all-purpose flour (205g)
1 cup brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¾ cup natural cocoa powder (75g)
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter, melted (113g)
½ cup neutral cooking oil (118ml) (canola, vegetable, or avocado oil)
2 large eggs + 1 egg yolk, room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk, room temperature preferred (236ml)
½ cup hot coffee (118ml)
Filling
1 filling base (from above)
1 cup unsalted butter, softened (226g)
1 teaspoon clear vanilla extract (see note)
Ganache frosting
8 oz semi-sweet chocolate (226g)
1 cup heavy whipping cream (236ml)
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Instructions
See recipe link for full instructions.
Notes
Vanilla extract
I like to use clear vanilla in the filling because it keeps the filling pure white. It also lends itself to a slightly more authentic ding-dong flavor (which I suppose is artificial). You can absolutely substitute classic, real vanilla extract instead.
Storing
Store in an airtight container in the refrigerator for up to 5 days. The filling is soft, if left in a warm environment for too long it could start to melt and the layers could slide.
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