Ho Ho Cake

Ho Ho Cake

90

"Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate."
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Ingredients

servings 382 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

90
  1. 105 Ratings

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Most helpful positive review

Judging by the other 37 reviews, it seems I'm the first to notice that there's an obvious misprint in the recipe, which calls for a 9-oz. cake mix, and luckily the other reviewers just happene...

Most helpful critical review

everyone loved it. i thought there were too many steps and time consuming to cool. i liked the suggestion of another member to use canned frosting that has been slightly melted in microwave. ...

Judging by the other 37 reviews, it seems I'm the first to notice that there's an obvious misprint in the recipe, which calls for a 9-oz. cake mix, and luckily the other reviewers just happene...

I have made this recipe for years (but with a scratch cake). I also use the filling for almost every two layer cake I make. The key to this type of filling is that YOU MUST WHIP IT FOR 10 - 12...

I made this for work and everyone liked it. For the person who said the filling tastes like Crisco, maybe they've never eaten real Ho-Hos before, because they taste like Crisco too. :-) If you...

I made this recipe and EVERYONE loved it. I think that I gave out the recipes to 6 or 7 people that day. Just as previously commented you MUST cream the shortening, margarine and sugar at least ...

I have been making this for years now . A few things . First , I too use a good quality canned frosting (no it isnt a glaze as one person stated ) warmed until spreadable. As another suggested c...

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 i...

everyone loved it. i thought there were too many steps and time consuming to cool. i liked the suggestion of another member to use canned frosting that has been slightly melted in microwave. ...

I added two tsp of pure vanilla to the cream part and it was excellent. Great compliments!

This is a fantastic cake! I used Duncan Hines Swiss cake mix and instead of using the recipe for icing, I used Duncan Hines Milk Chocolate canned icing. Pop it in the micowave just long enough...