Ho Ho Cake
I took a break this week from gooey cakes and made this Ho Ho cake for a work birthday and to take to another meeting. Everyone seemed to enjoy it, but I thought with all the work it would have a stronger flavor. It is a nice alternative to a super rich chocolate cake. I recommend keeping the cake refrigerated as it got soft really quickly outside of the fridge.
Ho Ho Cake (recipe from Brown Eyed Baker)
For the Cake:
- 1 box (18.25-ounces) chocolate cake mix
For the Filling:
- 1¼ cups whole milk
- 5 tablespoons all-purpose flour
- 1 cup granulated sugar
- ½ cup salted butter
- ½ cup vegetable shortening
For the Icing:
- 3 cups powdered sugar
- ½ cup salted butter, melted and cooled to room temperature
- 3 ounces semisweet chocolate, melted and cooled slightly
- 2 tablespoons whole milk
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- Make the Cake: Mix together the cake mix as directed on package and bake in a 10×15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
- 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.
- 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.
- 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.