"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

HO HO CAKE Recipe

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This recipe for HO HO CAKE, by , is from The Vertical View Ministries Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron & Debi Natola
Added: Wednesday, December 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 BOX CHOCOLATE CAKE MIX

CREAM FILLING/
5 TABLESPOONS FLOUR
1 1/2 CUPS MILK
1 CUP SUGAR
1/4 POUND MARGERINE
1/2 CUP CRISCO

FROSTING/
1/4 POUND MARGARINE
1 EACH EGG
1 TABLESPOON VANILLA
3 CUPS CONFECTIONER'S SUGAR
3 SQUARES UNSWEETENED CHOCOLATE
2 1/2 TABLESPOONS HOT WATER

Directions:
Directions:
DISSOLVE FLOUR IN MILK AND COOK TO A PASTE, ABOUT 10-15 MIN. SET ASIDE TO COOL.
MAKE THE CHOCOLATE CAKE ACCORDING TO DIRECTIONS. POUR INTO A GREASED AND FLOURED JELLY ROLL PAN. BAKE AT BOX TEMPERATURE FOR APPROX. 15 - 20 MIN.OR UNTIL CAKE SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER. SET ASIDE TO COOL.
MIX SUGAR, MARGARINE AND CRISCO TOGETHER, THEN WITH THE COOLED FLOUR AND MILK MIXTURE. BEAT FOR 5 MIN.
SPREAD CREAM FILLING OVER CAKE AND REFRIGERATE.
COMBINE ALL THE INGREDIENTS FOR THE FROSTING; BEAT UNTIL SMOOTH. GENTLY SPREAD OVER THE CREAM FILLING. REFRIGERATE.
( CAKE MELTS QUICKLY-NOT A GOOD RECIPE FOR A SUMMER PARTY ! )
SERVINGS 16

 

 

 

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