Ho Ho Cake
This really is the all time favorite dessert from Moms bag o goodies I get requests for it all of the time
This really is the all time favorite dessert from Moms bag o goodies I get requests for it all of the time
- 1/2 cup butter
- 1 egg
- -- cake --
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup milk
- 1/2 cup butter melted
- 1/2 cup crisco
- 2 tablespoon cornstarch
- -- chocolate glaze --
- 1 package dark chocolate or fudge cake mix
- -- white center filling --
- 3 package chocobake
- 3 cups powdered sugar
- 3 1/2 tablespoon water hot or boiling
- Carbohydrate 58.43835 g
- Cholesterol 58.7025 mg
- Fat 24.4049741666667 g
- Fiber 0.00599999984105428 g
- Protein 0.854861666666667 g
- Saturated Fat 12.0454741666667 g
- Serving Size 1 1 Serving (100g)
- Sodium 117.589979166667 mg
- Sugar 58.4323500001589 g
- Trans Fat 1.63518825 g
- Calories 447 calories
Step-by-step
- Prepare cake mix according to package directions except bake in a jellyroll pan. Reduce baking time to about 15- 20 minutes or until done. Cool completely.
- Cook milk and cornstarch until thick and smooth. Cool completely.
- Beat together remaining ingredient until like whipped cream. Add cooled milk mixture and beat until all granulated sugar has dissolved completely. (About 10 - 20 minutes depending on the strength of your mixer.)
- Carefully spread onto cooked cake.
- Mix together all ingredients except for hot water. Add hot/boiling water and mix together quickly. As soon as it is mixed, quickly drizzle and spread over cake before it has a chance to set. (Add more hot water if necessary if it won't pour.)
Pouring the hot water into the chocolate glaze requires immediate action because the mixture sets rapidly upon cooling. Speed dictates success during this final coating phase. Whisking vigorously ensures a glossy finish without lumps. Spreading the glaze uniformly across the filling demands a light touch. If the liquid thickens prematurely, add a teaspoon of hot water to restore pourability.
Strong black coffee or an unsweetened cold brew cuts through the rich sugar profile of the cake. Bitter pairings balance the intense sweetness of the white center filling. Acidic beverages like a tart cherry shrub also work well. Contrast prevents palate fatigue between rich bites. Beverage selection anchors the entire dessert experience.
Cooks often ruin this preparation by failing to cool the milk and cornstarch paste completely before combining it with the butter and shortening. Trapped heat melts the fats, breaking the emulsion and producing a grainy texture. Patience ensures a stable, whipped structure. Temperature control remains critical throughout the mixing process.
Covering the sheet pan tightly with plastic wrap preserves moisture for up to three days in the refrigerator. Chilling firms the chocolate glaze and sets the filling neatly for slicing. Allowing the portions to sit at room temperature for ten minutes before serving softens the fats and enhances the chocolate flavor.
