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Chocolate Ho-Ho Cake Recipe

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This recipe for Chocolate Ho-Ho Cake, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Step 1: Bottom layer:
1 box Devil's Food cake mix

Step 2: Cream filling:
5 T flour,
1 1/4 c. milk,
1 stick soft butter (or margarine),
1 tsp. vanilla,
1/2 c. Crisco,
1 c. granulated sugar

Step 3: Glaze:
1 stick butter(or margarine),
3 squares unsweetened chocolate,
1 egg,
1 tsp vanilla,
2 1/2 T. hot water,
11/2 c. powdered sugar

Directions:
Directions:
Step 1: Mix cake as directed on box. Bake in a jelly roll pan (approx. 11x17) for 15-20 minutes or until done. Cool completely.

Step 2: Cream filling: Mix the flour and milk together in a small saucepan. Cook over medium heat, stirring constantly, until begins to bubble and thickens. It will become obviously thicker, don't cut the cooking time (about 5-7 minutes) short. Cool (about an hour). After it has cooled, put this mixture into a large mixing bowl with the remainder of the "Step 2" ingredients. Beat on high speed for 10 minutes. At this point it will be light and fluffy. Spread over the cooled cake, keeping it a little bit away from the edge of the cake. Chill for at least an hour.

Step 3: Glaze: Melt the butter and unsweetened chocolate. Cool slightly (about 5-10 minutes). Mix a little warm chocolate with the one egg, then add to remaining chocolate. Stir. Add remainder of "Step 3" ingredients. Beat until smooth. This will be a thin consistency. Drizzle (I usually do this with a tablespoon) over top of cooled cake. Refrigerate until served. Best if taken out about 30 minutes prior to serving.

Number Of Servings:
Number Of Servings:
24-30
Personal Notes:
Personal Notes:
This cake has been a favorite "birthday cake" request in our family for years. It helps to bake the cake the night before so it can cool and then you can start right in with "Step 2" in the morning. The cooling phases are what take the time, but it's worth the effort and kids love this cake!

 

 

 

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