This Sunday I planned to make bread pudding to take to my grandparent’s house but a last minute browse of Pinterest convinced me to make a dessert called Ho Ho Cake. I looked it up and saw several recipes for it but decided to stick with the recipe from one of my favorite blogs The Brown Eyed Baker. It uses a cake mix so was a quick dessert and my goodness was it yummy. So yummy in fact Dean couldn’t wait for me to finish it before he snuck some tastes.
My husband who never eats any dessert has devoured it in 2 days and just yesterday I caught Dean in the fridge eating it out of the pan. So as you can see this is a seriously amazing dessert.
I think it really does taste just like a Ho Ho cake except it is much cheaper than buying a box of Hos Hos lol.
I love to decorate cupcakes, make time intensive cakes and spend hours piping cookies (well maybe I don’t love that one lol) but most of the time I prefer a really tasty easy homey dessert, especially one as simple as this. Lots of taste, little effort here and people love it.
I used a chocolate fudge cake mix and threw it in my baking dish, started on the filling, made the frosting and waited for everything to cool.
Then I assembled it all, popped it in the fridge for a bit and then dessert was ready!
I hope you give this one a try I promise you your family will go nuts for it and again it is really minimal effort to produce such an awesome cake.
Ho Ho Cake (Brown Eyed Baker)
For the Cake:
1 box (18.25-ounces) chocolate fudge cake mix
For the Filling:
1¼ cups whole milk
5 tablespoons all-purpose flour
1 cup granulated sugar
½ cup salted butter
½ cup vegetable shortening
For the Icing:
3 cups powdered sugar
½ cup salted butter, melted and cooled to room temperature
3 ounces semisweet chocolate, melted and cooled slightly
2 tablespoons whole milk
2 tablespoons hot water
1 teaspoon vanilla extract
1. Make the Cake: Mix together the cake mix as directed on package and bake in a 9×13 baking dish. Cool to room temperature.
2. Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
3. Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
4. Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake refrigerate for a bit and then serve cold or room temperature. Enjoy!