Layers of moist chocolate cake, cream filling and fudgy frosting create a scrumptious version of “Ho Ho Cake,” which looks like, but tastes so much better than a Ho Ho!
Easy to Make with a Cake Mix!
For the cake, I like to start with a Duncan Hines Devil’s Food cake mix (you can substitute your favorite chocolate cake recipe). I simply follow the box instructions with one small exception: instead of 1 cup water, I add 1/2 cup water + 1/2 cup sour cream. This makes the cake more moist. I mix the batter as directed, then pour it into a prepared 9 x 13 –inch metal baking pan. The key to this dessert is to whip the cream filling a long time (10-15 minutes – don’t give up!)
Creamy Cream Filling!
While the cake is baking, I work on that creamy filling, then set aside. I cool the cake when it’s finished baking, then cover it with cream filling. And, I put the cream-topped cake in the refrigerator to set.
PLEASE NOTE: For my pictures, I doubled the recipe and used a half sheet pan (18″ x 13.”) Ho-Ho cake is such a crowd pleaser, you may want to do this too!
Fudgy Chocolate Frosting!
Up next is the chocolate fudge frosting. It’s important to spread the frosting over the cake as soon as the frosting is finished. The frosting sets up quickly and it’s difficult to spread if you wait. After frosting, place the cake in the refrigerator for at least an hour. This will help you cut clean slices when you serve the cake and give you that crisp layered look.
This cake is a family favorite first shared by our good friend Marilyn. We’ve adapted it with our own favorite chocolate fudge frosting, but we will always think of Marilyn when we eat it. It’s the best “snack cake” around. You’re going to love it!
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- 1 package Devil’s Food cake mix
- 3 eggs
- 1/2 cup water
- 1/2 cup sour cream
- 1/3 cup oil
- ¾ cup sugar
- 2/3 cup shortening
- 1 cube butter, softened
- 1 (5 oz.) can evaporated milk
- 2 teaspoons vanilla
- 1/8 teaspoon salt
Chocolate Fudge Frosting
- 6 ounces semi-sweet chocolate chips
- 1/2 cup half and half or cream
- ½ cup (1 stick) butter
- 2 ½ cups powdered sugar
Make cake according to manufacturer’s instructions on box.
NOTE: I like to substitute 1/2 cup water + 1/2 cup sour cream for the 1 cup water.
- Cream together sugar, shortening and butter in a medium size mixing bowl.
- Add evaporated milk, vanilla, and salt.
- Beat until fluffy, about 10-15 minutes.
- Spread over cooled cake.
- Refrigerate until filling sets.
Chocolate Fudge Frosting
- Combine chocolate chips, cream, and butter in a medium saucepan (I like to use a double boiler) and stir over medium heat until smooth. Remove from heat.
- With electric mixer, blend in 2 ½ cups powdered sugar. Beat until frosting holds shape.
- Immediately frost over cream layer.
- Refrigerate until ready to serve.
- Cut cake into squares.
Amount Per Serving: Calories: 299Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 190mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 2g
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Originally posted September 21, 2018.