Directions: |
Directions:Ho Ho Cake
Prepare l Chocolate Cake Mix. Pour into greased jelly roll pan. Bake 20 to 25 minutes at 350. Cool.
Filling: 1 1/2 c. Sugar 12 oz. can evaporated milk 1 1/3 c. Crisco 2 sticks soft margarine 4 tsp. Vanilla pinch of salt
Beat ingredients 20 minutes. Put on cooled cake 1/2" thick. Spread one can heated chocolate frosting over this. (Heat frosting in microwave 1 minute after removing lid and foil or make your own frosting)
Frosting: 1 1/2 c. Sugar 1/3 c. Milk 6 Tbsp. Margarine 1 sq. Bitter Chocolate Bring to a boil 1 minute. Remove from heat and stir in 1/2 c. Mini Marshmallows 1/2 c. Chocolate Chips Beat until dissolved ( I use beaters, but, spread while quite thin, starting at middle spread fast.) Enjoy.
Ho Ho Cake
1 box German or Swiss chocolate cake mix Prepare per box directions.
Bake in greased and floured sheet pan 15-20 minutes. (our pan is 15= W 10= inches W ~1 inch deep) (~ 40cm W 25cm)
White Layer 2 Tbs. Flour 1-1/2 cups Milk 1 cup Sugar 1/2 cup Crisco shortening 1/2 cup Butter (1 stick)
Cook flour and milk on medium heat until thick. Chill - the colder the better (I usually do the night before and refrigerate overnight). Cream sugar, Crisco, and butter. Add flour mixture. Beat smooth: 5-10 minutes on high speed. Spread on cool cake. Cool in refrigerator or freezer.
Chocolate Frosting
1/4 cup Butter (or margarine or Crisco shortening) melted 1/3 cup Cocoa (powder) 1/4 tsp. Salt 1/3 cup Milk 1-1/2 tsp. Vanilla 3-1/3 cups confectioners Sugar (sift if lumpy)
Combine melted Crisco, cocoa and salt; then add milk and vanilla. Mix in sugar in three parts. Mix until smooth and creamy. (Add more sugar to thicken or milk to thin, if needed for good spreading consistency.) Spread over top of cake. Chill. Keep refrigerated!
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