Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate.
A rich chocolate cake, topped with a fluffy vanilla filling and a smooth chocolate frosting. Just like our favorite childhood treat.
Delicate chocolate cake rolled up with a creamy, marshmallow filling and a decadent chocolate coating. Really does taste just like Hostess Ho Hos!
Moist chocolate cake with a creme filling topped with a chocolatey layer-so much like eating a Hostess HoHo!! This is a tried-and-true recipe from a wonderful cookbook of mine whose recipes are from families in our school district.
NUTRITION INFORMATION:
YIELD: 15 SERVING SIZE: 1 piece
Amount Per Serving:
- CALORIES: 559
- TOTAL FAT: 22g
- SATURATED FAT: 13g
- TRANS FAT: 1g
- UNSATURATED FAT: 7g
- CHOLESTEROL: 67mg
- SODIUM: 443mg
- CARBOHYDRATES: 86g
- FIBER: 2g S
INGREDIENTS
FOR THE CAKE
- 3 cups all purpose flour
- 6 tablespoons cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
INGREDIENTS
FOR THE CAKE
- 3 cups all purpose flour
- 6 tablespoons cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons vegetable or canola oil
- 2 tablespoons vinegar
- Two teaspoons vanilla
- 2 cups cold water
- Two cups granulated sugar
FOR THE CREAM FILLING
- 1/4 cup flour
- 1 cup cold milk
- One cup sugar
- A teaspoon vanilla
- 1 cup butter, softened
FOR THE CHOCOLATE FROSTING
- 10 tablespoons butter, melted
- 6 tablespoons cocoa
- 2 1/2 tablespoons hot water
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 egg (optional) It will be raw, see my note in the post
INSTRUCTIONS :
- 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 9 x 13 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. A stand mixer is best for this. 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 (if desired). The egg will be raw, so only use if you are comfortable eating raw egg. The frosting will be fine without it, but the egg gives it a silky richness. Use a pasteurized egg if you can find it.
- Spread frosting over cream filling. Chill for 30 minutes before serving.
From: allrecipes.com