Monday, July 8, 2013

Ho Ho Cake





Have you ever eaten Ho Ho’s, the cream-filled cylindrical pinwheel cakes coated in chocolate? Chocolate and cream. Oh my. I remember eating the Little Debbie version in my childhood.

I found this cake to taste even better the following day…don’t know why but it did.

Ho Ho Cake

INGREDIENTS

Cake
use either a boxed chocolate cake mix (18.25 ounces)

or Make a Chocolate Cake from Scratch (adapted from Hershey’s Chocolate Cake):
3/4 cup + 2 tbsp. (7.45 ounces) unbleached all-purpose flour
1 cup granulated sugar
1/4 cup + 2 tbsp.Hershey’s cocoa powder
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 tsp. vanilla extract
1/2 cup boiling water
1/2 tsp. espresso powder (optional, but it helps deepen the chocolate flavor)

Cream Filling
1 1/4 cups whole milk
5 tbsp. unbleached all-purpose flour
1 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening

Icing
3 cups powdered sugar
1/2 cup unsalted butter, melted and cooled to room temperature
3 ounces semisweet chocolate, melted and cooled slightly
2 tbsp. whole milk
2 tbsp. hot water
1 tsp. vanilla extract

DIRECTIONS
To make cake: Preheat oven to 350 degrees F. Grease and flour 9 x 13-inch brownie pan (mine is 9 x 13 x 1.5 inches). If using boxed cake mix, use a larger jellyroll pan, 10 x 15 inches. If you have the larger jellyroll pan and make the cake from scratch, use the full Hershey’s cake recipe, so check the original link to Hershey’s. I altered it to fit the smaller pan.
In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt.
Add milk, oil, eggs, and vanilla; beat on medium speed with mixer for 2 minutes.
Stir in boiling water. Batter will be thin. Pour batter into prepared pans.
Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool cake before adding other layers.
To make cream filling: Combine the milk and flour in a small saucepan; cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, 5-8 minutes. Cool to room temperature.
Using an electric mixer on medium speed, cream together the sugar, butter, and shortening until light and fluffy, about 3 minutes.
Add the cooled flour/milk mixture; beat on high for 7 minutes.
Spread onto the cooled cake. Refrigerate until set. (I didn’t alter the ingredient measurements to fit the smaller 9 x 13 cake, so you’ll end up with some extra cream.)
To make icing: Melt chocolate using the double boiler method by placing a heatproof bowl over a pan filled with water that reaches just below the bowl and heat the water to a simmer, not a boil. Alternatively, melt in the microwave by heating in 15-30 second increments, stirring between each increment, until melted. Cool slightly.
In a large bowl, use electric mixer on medium-high speed to mix together powdered sugar, melted/cooled butter, melted/cooled chocolate, milk, hot water, and vanilla extract until smooth and creamy.
Spread icing over cream filling.
Serve either at room temperature or cold, from refrigerator. (I prefer room temperature.)

SOURCE: adapted from Brown-Eyed Baker

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