RECIPE AND PHOTO SUBMITTED BY Brittney West
This is the double-layer Ho Ho cake I made for my boyfriend’s birthday. I received amazing compliments on it! Hope you all enjoy. (:
The few alterations I made were, first of all, making it double layered… Adding a layer of cake and another layer of cream on top of this already great recipe, then the chocolate icing which for time’s sake I used Pillsbury decadent chocolate icing instead of making my own which seemed to work as a great substitute. I also used triple-chocolate cake mix with pudding in the mixture. Hope this helps! Thought I’d share. (:
INGREDIENTS:
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1 (9 ounce) package chocolate cake mix
5 tablespoons all-purpose flour
1 1/4 cups milk
1 cup white sugar
1/2 cup margarine
1 cup shortening
1/2 cup margarine
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoons hot water
3 (1 ounce) squares unsweetened
chocolate, melted
1 3/4 cups confectioners’ sugar
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DIRECTIONS:
| 1. | Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely. |
| 2. | Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate. |
| 3. | In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner’s sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate. |
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