Ho Ho Cake

Craving sugar is always evil and then I found this cake. Actually it's the icing that's important. The cake is just a box. The icing is freaking awesome and I highly recommend it!! Will definitely be making it again and hopefully it will turn out allot better than it did this time (tasted great just wasn't yet perfect!) Recipe found here


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 10x15-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.

CakeAngela TolsmaComment