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 9×13 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.
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Ho-Ho Cake
A cake that tastes just like your favorite Hostess Ho-Ho! Chocolate sponge cake, creamy filling and a yummy chocolate frosting.
Ingredients
Scale
1 recipe chocolate cake baked into rounds, 9×13 or a half sheet pan
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
Frosting
1 egg
3 C powdered sugar
1 stick butter
1 C semi sweet chocolate chips
hot water
Instructions
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Bake cake according to directions in either two rounds, one 9×13 or one 1/2 sheet pan. Allow to cool completely before filling and frosting.
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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.
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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.
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Spread the cream filling between the layers of your cake, or over the top of the 9×13 cake. Put cake in the fridge to help the cream filling firm up.
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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.
Anonymous says
can you please be precise about the amount of butter needed? like in cups or spoons. thanks!
Carole says
One stick = 1/2 cup