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
HO HO CAKE
Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate.
Provided by Olene Grieshop
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 18
Number Of Ingredients 12
Steps:
- Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
- Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
- In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 37 g, Cholesterol 11.7 mg, Fat 26.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 244.5 mg, Sugar 28.9 g
HOECAKES
A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma.
Provided by PaulaG
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
- Add the egg, buttermilk and melted butter; whisking to combine.
- Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
- Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
- Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
- Place on a warmed serving platter; serve hot.
Nutrition Facts : Calories 235.3, Fat 9.2, SaturatedFat 3, Cholesterol 56.6, Sodium 645.5, Carbohydrate 33.3, Fiber 2.3, Sugar 9.6, Protein 6.2
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 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.
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
AMISH HO HO CAKE
you will need to mix your favorite two layer size chocolate cake for this...bake in 2 9" layers..cool and filling with the following baking time includes the time to bake a two layer chocolate cake
Provided by grandma2969
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook .1 cup milk, 3 tbls flour and 1/2 cup white sugar -- leave the lid on so no skin forms -- cool and mix together the following -- 1/2 cup margarine, 1/2 cup sugar, 1 cup crisco shortening,pinch of slat and 1 tsp vanilla --
- add to first mixture and beat well.
- you can spread this between the two layers of cake, or cut each layer in half and you would have 3 layers of filling instead of one.
- to prepare the topping ingredients.
- melt butter and add cocoa powder and blend.add 1/4 cup boiling water and powdered sugar til thick enough --
- pour over cake -- make it thin enough so it will drip over the edges.
- I have really taken some liberties with this recipe for filling -- I have baked different flavored cakes.and use the filling from this.and made glaze co-ordinate with cake flavor.this is a great all purpose recipe -- many ways to use this idea.
Nutrition Facts : Calories 349.2, Fat 33, SaturatedFat 8.8, Cholesterol 9.5, Sodium 150.6, Carbohydrate 13.7, Fiber 0.4, Sugar 10.1, Protein 1.4
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