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HOHO cake variations Recipe

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This recipe for HOHO cake variations, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Monday, August 24, 2009


See Below

Ho Ho Cake

Prepare l Chocolate Cake Mix. Pour into greased jelly roll pan. Bake 20 to
25 minutes at 350. Cool.

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)

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
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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