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.
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
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
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 BARS
This is one of those recipes that I haven't tried yet, but it sounded like it could make quite a dessert, so I thought I'd share it with you -
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 36-48 bars
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed on box. Pour batter into a greased 11x17 cake pan and bake 12-15 minutes at 350°F Cool.
- Combine sugar, margarine, shortening, millk, vanilla, and salt. Beat until fluffy (10-15 minutes). Spread over cooked cake.
- Melt frosting in microwave for 20 seconds to soften. Spread frosting over white cream layer.
Nutrition Facts : Calories 141.5, Fat 8.9, SaturatedFat 2.1, Cholesterol 1.4, Sodium 159, Carbohydrate 15.3, Fiber 0.3, Sugar 9.8, Protein 1.2
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
HO HO CAKE
This one really brings back memories. My brother and I used to fight over the box of Ho Hos, dividing them equally between us, never even thinking that our parents might want one!
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 10 1/2-by-14-by-2-inch pan and set aside.
- Prepare cake mix as instructed on the box using the egg and oil.
- Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes.
- Remove from oven and place pan on a wire rack and let cake cool completely in the pan.
- Prepare filling: Place flour in a small saucepan.
- Slowly add milk, stirring until mixture is smooth.
- Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes.
- Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours.
- In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar.
- Beat on high speed until light and fluffy, 7 to 8 minutes.
- Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours.
- Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla.
- Beat on medium speed until blended.
- Slowly add confectioners' sugar, beating until smooth.
- Smooth icing over cake, taking care not to disturb the filling.
- Chill until ready to serve.
Nutrition Facts : Calories 414.4, Fat 27.6, SaturatedFat 6.7, Cholesterol 44.9, Sodium 343.9, Carbohydrate 41.7, Fiber 1.4, Sugar 28.9, Protein 4.2
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