BEST HO HO CAKE RECIPE
Provided by TheNeighborhoodMoms.com
Number Of Ingredients 14
Steps:
- With your electric mixer, cream butter and shortening until combined.
- Slowly add the powdered sugar and beat until light and fluffy. This is usually about 2 minutes.
- Add vanilla, and mix to combine.
- Leave at room temperature and add a thick layer to the top of your cake once the cake is completely cooled. It is okay if you get a little crumb in your cream layer, no one is gonna notice.
- Place cake in refrigerator.
- In mixing bowl cream together butter and cocoa, add vanilla and 2 cups powdered sugar, 1/3 cup cream and mix together.
- Continue to add 2 cups powdered sugar and 1/3 cup cream on top of it and cream together. Adding the cream on top of the powdered sugar will help prevent it from flying all over your kitchen. Add a little water or more cream at the end to reach your preferred consistency. Your icing should be thick but smooth, creamy and easy to spread.
- Remove cake from the refrigerator and spread the icing over the cream layer.
- Return cake to the refrigerator to set for about an hour.
HO HO CAKE
A rich chocolate cake, topped with a fluffy vanilla filling and a smooth chocolate frosting. Just like our favorite childhood treat.
Provided by Mary
Categories Dessert
Time 2h10m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Add the remaining ingredients and whisk until smooth.
- Pour into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Meanwhile, start the filling. Whisk together the flour and cold milk in a saucepan. Cook over low heat until bubbly and thick. Set aside to cool.
- When cool, add the sugar, vanilla, and butter. Beat until smooth and fluffy. If it doesn't look like it's coming together, just keep beating it. Spread onto the cooled cake.
- To make the frosting. Beat together the butter, cocoa, hot water, vanilla, powdered sugar, and egg. Spread frosting over cream filling. Chill for 30 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Calories 392 kcal, Carbohydrate 74 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 254 mg, Fiber 2 g, Sugar 55 g
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.
Nutrition Facts : Calories 400 kcal, Carbohydrate 41 g, Cholesterol 128 mg, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, Sodium 153 mg, Sugar 31 g, Fat 25 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
HOHO CAKE
What a fun & delicious cake to make for any occasion! It's pretty easy, and versatile too! I made this one with chocolate icing as filling and for the topping. This one I made for my daughter's 16th birthday party. I also used a version of this recipe to make a triple layered reverse HoHo cake. (I will also post that recipe)....
Provided by Megan Todd
Categories Other Desserts
Time 1h35m
Number Of Ingredients 24
Steps:
- 1. Spray a large jelly roll pan with non stick cooking spray, & Line with parchment paper, making sure all sides are covered. Preheat oven to 350 degrees F.
- 2. In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, & salt.
- 3. In a separate bowl, add eggs, milk, applesauce, & vanilla extract. Mix well on low speed for 2 minutes. Add dry ingredients and mix well on low speed until all ingredients are blended and batter is smooth. Slowly add in boiling water & mix until batter thinned.
- 4. Pour batter into prepared jelly roll pan and bake @ 350 degrees for 30-25 minutes or until cake tester (or wooden toothpick)inserted in middle comes out clean. Allow to cool completely.
- 5. In the meantime, make the filling. In a medium sauce pan add milk & whisk in flour. Cook on low heat, stirring constantly until mixture is thick. Remove from heat & allow to cool completely. (I put in refrigerator). Cream together powdered sugar, crisco, & butter. Add to cooled flour mixture mix until well blended about 2 minuted on low speed. (For cake pictured, I used chocolate icing to make a triple chocolate HoHo cake per my daughter's request.)
- 6. When cake has cooled completely, spread cream filling on cake. Refrigerate for 2 hours. Gently peel back parchment paper from sides of cake. Then, gently roll into a jelly roll form, slowly & gently removing parchment paper as you roll.
- 7. Prepare cake icing. Melt butter, stir in cocoa powder. Add vanilla extract to milk & set aside. Add one cup at a time to cocoa mixture with some milk mixture (about 1/3 of half cup at a time). Mixing on high speed, continue until all powdered sugar & milk/vanilla has been added in and mixed well. Spread evenly all over cake. Refrigerate until ready to serve.
- 8. If you would like to add the chocolate coating over the icing, just add a little bit (approximately 1/8 cup) of ice water to your chocolate icing and pour over cake. Icing will harden a lil like the candied chocolate of a hoho.
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.
EDNA'S HO HO CAKE
This treat serves up appealing flavor in big fluffy wedges of chocolate and cream. It's like a giant Ho Ho snack cake. -Edna Miller, Mount Hope, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 734 calories, Fat 37g fat (14g saturated fat), Cholesterol 102mg cholesterol, Sodium 519mg sodium, Carbohydrate 92g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.
HO HO CAKE
My friend, Nyda brings this cake to all our church functions. If she didn't there would be some upset church members. Moving on....LOL This cake is out of this world....rich in chocolate and will satisfy any chocolate lover's taste buds....that good! *Google pic*
Provided by Sandy Griffith
Categories Cakes
Time 40m
Number Of Ingredients 9
Steps:
- 1. For Cake: Mix together cake mix, eggs, oil, & water. (make 3 layers) Bake 350 for 25 minutes.
- 2. For Filling: Mix sugar, crisco, margarine, and milk with electric mixer for 4 - 5 minutes; until fluffy. Spread between cooled cake layers.
- 3. Ice cake around cake layers and on top with your favorite chocolate frosting. (I like Duncan Hines Milk Chocolate) (sprinkle nuts on top; optional) Refrigerate cake until ready to serve.
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
Make and share this Ho Ho Cake recipe from Food.com.
Provided by Lali8752
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 433.4, Fat 25.6, SaturatedFat 5.6, Cholesterol 47.5, Sodium 427, Carbohydrate 50.3, Fiber 1, Sugar 34.7, Protein 4.3
CHOCOLATE HO-HO CAKE
I was looking for a way to jazz up a chocolate cake mix and found this on recipes4cakes.com. The cake got rave reviews at a potluck when I made it and I want to make sure I don't lose the recipe. The cooking time for the cake is approximate as each mix may have a slightly different time.
Provided by Erindipity
Categories Dessert
Time 45m
Yield 1 9x13 cake
Number Of Ingredients 7
Steps:
- Prepare cake per directions. Allow to cool completely.
- Cream butter, shortening, and sugar until smooth.
- On low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy.
- Spread cream mixture over cake.
- Microwave frosting for 30 seconds or until melted, spread over cake and chill until set.
Nutrition Facts : Calories 6999.5, Fat 399.1, SaturatedFat 146, Cholesterol 285.1, Sodium 6011, Carbohydrate 875.2, Fiber 16.4, Sugar 658.3, Protein 45.8
HOMEMADE HOHO SHEET CAKE
This recipe was given to my by a coworker and we have made it several times and it was always a hit.
Provided by Rukkian
Categories Dessert
Time 1h15m
Yield 1 Cake, 15-20 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- Mix first 5 ingrediants, add remaining ingredients and beat well. Pour into greased Jelly Roll Pan (I usually just use a 9/13 glass cake pan). Bake at 350 deg for 15-20 minutes.
- Filling:.
- Beat together 1 cup powdered sugar and all remaining ingredients for 5min. Add 1-3 cups more powdered sugar (a little at a time until you get the consistency you want) and beat well. Spread onto cooled cake layer. Put in freezer while you make the frosting.
- Frosting:.
- Boil together sugar, margarine, and milk for 1 1/2 minutes. Remove from heat and add chocolate chips and vanilla. Beat until cooled and slightly thickened. Spread over filling layer and let stand until frosting cools and sets.
- Best if kept chilled.
Nutrition Facts : Calories 583.1, Fat 32.5, SaturatedFat 8.8, Cholesterol 27.1, Sodium 393.6, Carbohydrate 71.9, Fiber 1.1, Sugar 56.4, Protein 3.9
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HO HO CAKE | NEIGHBORFOOD
From neighborfoodblog.com
4.3/5 (27)Total Time 1 hr 45 minsCategory Cake, Cupcakes & FrostingCalories 396 per serving
- Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan. Beat together cake mix, oil, and, eggs according to package directions. Bake cake using the instructions for a 13 x 9 inch pan. Remove from oven and allow to cool.
- Use a hand mixer or an electric mixer to beat together the shortening, sugar, and vanilla until smooth and creamy.
- Whisk together flour and milk. Pour into a saucepan and cook over medium heat until mixture thickens. Be sure to keep an eye on it and continue stirring as it thickens.
- Add cooked mixture to shortening mixture and beat together until creamy. Spread on cooled cake, reserving about 1/2 cup of frosting for piping swirls on top. Refrigerate while you make the chocolate frosting.
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