Ho Ho cake features layers of moist chocolate cake, cream filling and chocolate fudge frosting! It's inspired by, but tastes even better than a Hostess Ho Ho!
1(5 oz.) can evaporated milk, or ½ cup + 2 Tablespoons
2teaspoonsvanilla
⅛teaspoonsalt
Chocolate Fudge Frosting
6ouncessemi-sweet chocolate chips
½cuphalf and half or cream
½cupbutter
2 ½cupspowdered sugar
Instructions
For Cake
Pre-heat oven to 350 degrees, and grease a 9x13-inch baking pan.
For a box cake mix, substitute ½ cup water + ½ cup sour cream for the 1 cup water (for a moister cake). Add 3 eggs and ½ cup oil. Mix cake ingredients just until combined and then about one full minute on medium speed. Over-mixed cake batter will make a tough Ho Ho cake recipe.
Bake at 350 degrees for about 25 minutes. Cake is done when middle springs back, or a toothpick inserted comes out clean. Don't over bake.
Ho Ho Cake Filling
Cream together sugar, shortening and butter in a medium size mixing bowl. Add in evaporated milk, vanilla, and salt. Beat until fluffy, about 10-15 minutes.
Spread cream filling over cooled cake. Refrigerate until filling sets.
Chocolate Fudge Frosting
Heat butter and cream in a heat-proof glass measuring cup or bowl in the microwave for 45 seconds-1 minute. Immediately pour over bowl of chocolate chips and stir gently to melt.
With electric mixer, blend in 2 ½ cups powdered sugar to chocolate mixture, adding about ½ cup at a time. Beat until frosting holds shape. Immediately frost over cream layer. Refrigerate until ready to serve.
Notes
Filling. The key to this dessert is to whip the cream filling a long time (10-15 minutes – don’t give up!)
Chocolate Frosting. It’s important to spread the frosting over the cake as soon as you finish making it. The frosting sets up quickly and it’s difficult to spread if you wait.
Chill before slicing. 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.
Serve at Room Temp: While you should store this cake in the refrigerator, and slice it while it’s cold, wait to serve the slices until they have sat at room temperature for 10-15 minutes.