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.
HoHo Cake
Duncan Hines Dark Chocolate Cake Mix
White
Icing:
5 tblsp.
Flour1 ¼ cup milk
1 cup sugar
½ cup Crisco
½ cup margarine
1 tsp. vanilla
Chocolate
Icing:
3 squares
Unsweetened choc – melted1 egg
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.
White
Icing:
Cook 5
tblsp. flour over med-high with 1 ¼ cup milk until thick. Let cool. Mix into
that, 1 cup of sugar, ½ cup Crisco, ½
cup margarine, and 1 tsp. vanilla. Beat till smooth. Frost cake with icing and refrigerate till
firm – very important.
Chocolate
icing:
Mix all
ingredients till creamy. Spread over top of white icing. If white icing is not
firm enough, it will be very hard to spread the chocolate!
Refrigerate
cake when done. It is best eaten cold.
