Copycat Ho Ho Recipes

GIANT HOSTESS HO HOS CAKE

Steps:

• Preheat the oven to 350°F. In a stand mixer with a whisk attachment, beat the egg whites on high speed until white and foaming. Slowly add the white sugar, one tablespoon at a time until stiff peaks form or about five minutes. Add the brown sugar and stir until the sugars have become completely incorporated.
• Add the yolks and butter and beat on high until blended, then add the flour, baking powder, and cocoa a few tablespoons at a time, until a smooth batter forms.
• Butter a jelly roll pan and then line it with parchment paper and butter the top of the parchment as well. Pour the batter onto the pan and spread out into an even 1/4 inch across the pan.
• Bake for 15 minutes or until the cake is pulling away from the sides and is puffed up evenly. Remove from the oven and let cool for about 10 minutes. While the cake is cooling, prepare another jelly pan by laying a towel over the pan, and a piece of parchment on top.
• Place the second pan over the first (so the parchment on the second pan is on top of the cake, followed by the towel, then the pan) and flip the pans so the cake falls onto the second pan. Gently remove the first piece of parchment and let the cake cool completely.
• As the cake is cooling, use a hand mixer to whip together the confectioners sugar, marshmallow fluff, cream of tartar, and meringue powder with the water. Use a much water as needed to create a sticky, but not runny, cream filling. Add more powdered sugar if it is too thin, and more water if it is too thick.
• Spread the filling across the cooled cake all the way to the edges. Lift the edge of the parchment paper and gently fold the end of the cake into itself, then continue the roll into a cylinder shape. Tightly roll the cake in parchment paper, then place in the refrigerator for 8+ hours or overnight, until the cake is chilled through.
• When ready to add the chocolate topping, melt together the Hershey's chocolate bars with the shortening. Melt in 30 second intervals and stir between until the chocolates are completely melted.
• Place parchment on a jelly roll pan and place a cooling rack on top. Unwrap the cake carefully and trim the ends. Center the cake on the top of the cooling rack.
• Pour the melted chocolate over the cake. Use the parchment that is lining the pan to funnel excess chocolate back into the pouring cup, and repeat until the chocolate has been poured over the cake several times.
• Chill the cake until the chocolate has hardened again, then serve cold or room temperature. Serve and enjoy!

HOMEMADE HO-HOS

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

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.

HO HO CAKE

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.