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Ho Ho Cake

Reviewed: Dec. 24, 2009
I figured out the cream filling! Here's how I made this cake: I used Duncan Hines Devils Food cake mix, baking it in a large cookie sheet. Cool and put in freezer for about 10 minutes. Cut in half, put half on your cake plate. set other half aside. Filling: melt 1/2 the butter in sauce pan, turn off heat, add flour and use whisk to stir well, turn heat back on low, add milk slowly, whisking constantly. When the consistancy of thick pudding take off heat and continue stirring. Let cool. Beat the rest of your butter with Crisco & sugar. Add cooled milk mixture. Beat it on med high. Add a touch of vanilla. Slow beaters down to low and whip until you feel it's fluffy enough. It's not going to fluff like a meringue, just be light and creamy. Put cream filling on top of cake spreading evenly and level, put in freezer for about 10 minutes. Put other half of cake on top....frost as desired.
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