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
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
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 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 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.
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
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
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