I have been making this cake for years and years and years and still when I ask my husband what he wants for his birthday cake or Father's Day, it is always this cake. It really does taste like Hostess HoHo's.
I decided to change it up a bit because it makes such a huge cake and there is usually only 3 of us....at the most 6. Even at the smaller size it serves at least 8 people. It is quite rich and filling!
The recipe calls for making it in a sheet or jelly roll pan which can serve 20+ people. I decided to try and make it into a regular layer cake, which is more our size. I am still working on perfecting the perfect placement of the cream inside so it is more pleasing to the eye. You won't care how pleasing to the eye it is though once you taste it!
Here is the recipe and then below it I will explain how to make it my NEW way.
Duncan Hines Dark Chocolate Cake Mix
1 ¼ cup milk
1 cup sugar
½ cup Crisco
½ cup margarine
1 tsp. vanilla
1 stick of margarine/butter (1/2 cup) – melted
1 tsp. vanilla
3 cups (1 lb.) powdered sugar
2 ½ tblsp. Hot water
Mix the cake according to box directions and bake in a large cookie sheet for 20 minutes. Cool completely before icing.
I baked the cake mix in two 8" baking pans according to directions.
After they were cooled, with a spoon I hollowed out each layer. Save the cake!
I filled the hollowed out layers with the cream and put the two layers together. There will be extra cream filling....save it!
The frosting goes on smooth enough to frost the whole cake....there will be extra...save it!
Put in fridge and serve cold.
With the extra cake, cream and frosting I just layered it all in a trifle bowl and yum! Two desserts from one!
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