Missy's Ho-Ho Bars Recipe
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 This recipe for Missy's Ho-Ho Bars, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Amber Danner
Added: Thursday, January 29, 2009
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Category: |
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Ingredients: |
Ingredients: Cake:
1 (18-1/4 oz.) pkg. chocolate fudge cake mix
1-1/4 c. water (or amount specified on the cake mix box)
1/2 c. vegetable oil (or amount specified on the cake mix box)
3 eggs (or amount specified on the cake mix box)
Filling:
3/4 c. sugar
6 oz. evaporated milk
1/2 c. margarine or butter
2 tsp. vanilla
2/3 c. vegetable shortening
1/8 tsp. salt
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Directions: |
Directions:Preheat oven to 350º (or temperature specified on cake mix box); grease and flour a 9x13-inch baking pan (for cake) OR large jelly roll pan (for bars).
Make cake as directed on the cake mix package using the mix, water, oil, and eggs. Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan. Cool completely. Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes. (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!). Spread the filling over the cooled cake and place in refrigerator until ready to frost. Make frosting recipe - triple this for jelly roll pan. Pour the frosting evenly over the filling. Refrigerate until thoroughly cool and firm (overnight is highly recommended). Store cake in the refrigerator.
Icing - Quick fudge frosting (triple this for bars in jelly roll pan)
1/2 c. sugar
2 T. cocoa powder
2 T. butter or margarine
1/4 c. milk
1 T. light corn syrup
Dash of salt
Combine above ingredients and cook over medium heat until boiling. Continue to boil for 3 minutes while stirring often. Remove from heat and cool mixture slightly. Add 1/2 to 3/4 c. sifted powdered sugar and 1/2 tsp. vanilla flavoring. Pour over the chilled bars to cover completely and refrigerate until served.
1/2 c. |
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