Ho-Ho Cake

This is how I found my two year old a couple days ago.  Is it possible for the whole regression thing to happen before the new baby is actually born?!?!  I am very, very nervous about how he will deal with not being the baby anymore.  I'm expecting the worst!

Today, I had the chance to squeeze in one last catering job before the baby is born and I sure enjoyed my day in the kitchen cooking and baking.  I know it will be awhile before I get the opportunity to do it again.

For dessert, my client chose Ho-Ho cake.  Can you ever go wrong with chocolate cake, layered with vanilla cream and topped in chocolate?  This was a favorite of mine when I was a kid.  The original recipe calls for a boxed cake mix, but I use my favorite from scratch recipe instead.  The easier version is baked in a 9x13 pan, then topped with the cream filling, then the chocolate.  To make it a bit "showier", I bake it in a 1/2 sheet pan, cut it into thirds and layer it as shown.

Ho-Ho Cake

1 recipe of your favorite chocolate cake (here's mine)

Cream Filling:

5 T flour

1 1/4 C milk

1 stick butter, room temperature

1/2 C vegetable shortening

1 tsp vanilla

1 C granulated sugar

Chocolate Topping:

1 egg

3 C powdered sugar

1 stick butter

1 C semi sweet chocolate chips

hot water

1.  Bake cake according to directions in either two rounds, one 9x13 or one 1/2 sheet pan.  Allow to cool completely before filling and frosting.

2.  While cake is baking, whisk together flour and milk in a small saucepan.  Cook over medium heat until thick and bubbly, whisking continually.  Allow this mixture to come to room temperature before adding to the next step.

3.  In your stand mixer with the whisk attachment, beat together the butter and shortening until smooth.  Gradually add the sugar, then scrape down the sides of the bowl.  Beat on high for 15 minutes, stopping to scrape down the sides every five minutes.  Add the cooled milk mixture to the bowl and beat until combined completely.

4.  Spread the cream filling between the layers of your cake, or over the top of the 9x13 cake.  Put cake in the fridge to help the cream filling firm up.

5.  For chocolate  topping, mix together the egg and powdered sugar in a medium bowl.  Put butter and chocolate chips in a small microwave safe bowl and heat on high for one minute.  Stir together until smooth.  Add chocolate to the powdered sugar mixture and mix until smooth.  Add enough hot water to make the chocolate spreadable to frost your cake.  I store my cake in the fridge and take it out a little before serving.