Reviewed: Apr. 28, 2012

Good! White layer was a little bland so I added about 1/2 cup powdered sugar. Everybody liked it :-) Yay!

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Reviewer:

Choojy

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 29, 2012

Everyone loved the ho ho cake, definetly a keeper.

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Reviewer:

Nancy

Reviewed: Jan. 17, 2012

My girlfriend is a HUGE fan of Hoho's, and she and I both thought the filling was a little overbearing. She said (and I agree) that there is a little too much cream. I did what some others recommended and added vanilla and sugar to the cream, but it was still very Crisco-y to the taste, and in fact, it made us both sick. We typically eat pretty healthy, but thought we would splurge for her birthday. Overall, the cake was good, and she agreed with the overall consistency of a Hoho- the cream is not that dominant. It wasn't horrible, but we wouldn't make it again. The recipe could definitely use some work. I'd try something totally different next time. Oh and I did use Pillsbury Devils Food Cake Mix, and that was awesome. As for the chocolate top layer, perfect! So so good. A little weird eating raw egg, though, if you follow the recipe. Eeeek.

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Reviewer:

karasmattic

Reviewed: Jan. 3, 2012

Made as a cupcake they were a huge hit!

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Reviewer:

cgiblin

Reviewed: Aug. 6, 2011

Yummy!! I took the advice of others and creamed the margarine, crisco and sugar for at least 12 minutes. I also used a canned frosting and it was delicious. My mother in law is a caterer and she was even impressed.

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Reviewer:

coffeecottage

Reviewed: Aug. 4, 2011

Made this yesterday. Followed recipe to the tee except to add vanilla to the creamy filling. Made it in bundt form - cut in half w/filling in the middle - glaze on top. Excellant cake - alot of steps but will make again for a special occassion.

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Reviewer:

TLPINCK

Reviewed: Jun. 13, 2011

FOR SURE needed more vanilla but was an awesome cake for my husband who does not like icing and wanted something different. We did however prefer it left OUT of the fridge and it was just fine. In the fridge the filling got too hard and was nasty to eat, it was no longer fluffy but alot like icing again.

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Reviewer:

JanelleGould

Reviewed: May 9, 2011

I gave this 3 stars ... it's not terrible - but it's a pretty standard chocolate cake recipe with a lot of prep work ... the cream filing isn't any special - and the frosting is REALLY REALLY rich ... Next time I'll whip up a classic chocolate cake and homemade frosting.

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Reviewer:

mamacooker

Cooking Level: Intermediate

Reviewed: May 2, 2011

My family loved this - it was not as difficult to make as I thought it would be. Just be careful melting the chocolate frosting - do it slowly to get the right consistency. I used a BC Choc Fudge cake mix and frosting for this and will do so again. There wasn't a piece left!

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Reviewer:

Sally

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Reviewed: Apr. 3, 2011

This was pretty good, but I just did not like the filling. It was too heavy on the shortening, not enough butter. I'm sure some don't mind, but I dont' like that "stick to the roof of your mouth" greasiness in frostings/fillings made with too much Crisco.

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