Ho Ho (Ho) Cake
Total Time
1 hr 15 mins
Prep Time
45 mins
Cook Time
20 mins
Rating
4.67 out of 5 stars
(12)
Ingredients
15-20 servings
- 1 box, 18.25-ounces chocolate cake mix
- 1¼ cups (305 ml) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113.5 g) salted butter
- ½ cup (102.5 g) vegetable shortening
- 3 cups (360 g) powdered sugar
- ½ cup (113.5 g) salted butter, melted and cooled to room temperature
- 3 ounces (85.05 g) semisweet chocolate, melted and cooled slightly
- 2 tablespoons whole milk
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
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Preparation
Step 1
Make the Cake: Mix together the cake mix as directed on package and bake in a 10x15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
Step 2
Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
Step 3
Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
Step 4
Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake and serve. Cover leftovers with plastic wrap and refrigerate.
Step 5
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Chef's notes
Nutritional values are based on one serving.
You can serve this cake at room temperature or cold, straight from the refrigerator.
