"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ho Ho Cake Recipe

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This recipe for Ho Ho Cake, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box devil’s food cake mix
1 8 oz pkg cream cheese
1 reg size container of Cool Whip
1 lb confectioner’s sugar
1 (or 2, depending on how much icing you like) container dark chocolate cake frosting

Directions:
Directions:
Bake cake as directed using 2 9” round cake pans (or whatever size you have). Cool cakes completely on wire racks before icing. Using the mixer, cream the cream cheese. Gradually adding the confectioner’s sugar, continue mixing. When all the sugar has been added, gently mix in the Cool Whip. It is best if the cream cheese and Cool Whip are left in the fridge until needed. Put the cream cheese/Cool Whip mixture on top of the first layer of cake. Place the second layer of cake on the cream cheese/Cool Whip (if the cream cheese/Cool Whip has become too soft, place the cake in the freezer or fridge for a few minutes to firm up the cream center). When the cream cheese has firmed up, finish icing the cake using the dark chocolate frosting (I usually put the frosting in a bowl and cream it a little using the mixer before icing the cake, it seems to go on more smoothly).

Personal Notes:
Personal Notes:
Sammy Mize LOVES this Ho Ho Cake!

 

 

 

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