We try to eat low carb and high protein at our house. However, sometimes we are indulgent and when that time comes we look for cake. I make the BEST Ho Ho Cake ever and decided to share it with you. Yep, I know there are tons of recipes out there but mine is the best ho ho cake. So once you have tried theirs come on back and make the best.
Now, here’s the thing. The first few times I made this cake I got all fancy and made the cake part from scratch and then I realized that I did not HAVE to do that. I could just tweak a box cake mix with olive oil and it turned out yummy and was quicker and easier so that is the way I do it now. If you are fancy and want to make your favorite chocolate cake and add my ho ho layers on top you go right on.
Best Ho Ho Cake Recipe
CAKE
Duncan Hines Classic Dark Chocolate Cake Mix
Olive Oil
Water
3 Eggs
Mix and Bake cake as directed on box for 9×13. Using Olive Oil instead of Vegetable Oil. Cool completely. I typically place in the refrigerator to cool. While your cake is cooling it is a good time to make the cream layer.
CREAM LAYER
1 cup butter at room temperature (I ALWAYS use salted butter)
1 cup solid vegetable shortening
6 1/2 cups powdered sugar
2 tablespoons vanilla extract
With your electric mixer, cream butter and shortening until combined. Slowly add the powdered sugar and beat until light and fluffy. This is usually about 2 minutes. Add vanilla, and mix to combine. Leave at room temperature and add a thick layer to the top of your cake once cake is completely cooled. It is okay if you get a little crumb in your cream layer, no one is gonna notice. Place cake in refrigerator.
ICING LAYER
1 cup butter, softened
2 teaspoons vanilla extract
1 1/4 cups cocoa
6 cups powdered sugar
1 cup heavy cream
1/4 cup water
In mixing bowl cream together butter and cocoa, add vanilla and 2 cups powdered sugar, 1/3 cup cream and mix together. Continue to add 2 cups powdered sugar and 1/3 cup cream on top of it and cream together. Adding the cream on top of the powdered sugar will help prevent it from flying all over your kitchen. Add a little water or more cream at the end to reach your preferred consitency. Your icing should be thick but smooth, creamy and easy to spread. Remove cake from the refrigerator and spread the icing over the cream layer. Return cake to refrigerator to set for about an hour.
Your Ho Ho Cake will be decadently rich when complete. It can sit out of the refrigerator for a little while but we find it is best if served and then returned to keep cool.
Best Ho Ho Cake Recipe
Ingredients
CAKE
- Duncan Hines Classic Dark Chocolate Cake Mix
- Olive Oil
- Water
- 3 Eggs
CREAM LAYER
- 1 cup butter at room temperature I ALWAYS use salted butter
- 1 cup solid vegetable shortening
- 6 1/2 cups powdered sugar
- 2 tablespoons vanilla extract
ICING LAYER
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 1 1/4 cups cocoa
- 6 cups powdered sugar
- 1 cup heavy cream
- 1/4 cup water
Instructions
- With your electric mixer, cream butter and shortening until combined.
- Slowly add the powdered sugar and beat until light and fluffy. This is usually about 2 minutes.
- Add vanilla, and mix to combine.
- Leave at room temperature and add a thick layer to the top of your cake once the cake is completely cooled. It is okay if you get a little crumb in your cream layer, no one is gonna notice.
- Place cake in refrigerator.
- In mixing bowl cream together butter and cocoa, add vanilla and 2 cups powdered sugar, 1/3 cup cream and mix together.
- Continue to add 2 cups powdered sugar and 1/3 cup cream on top of it and cream together. Adding the cream on top of the powdered sugar will help prevent it from flying all over your kitchen. Add a little water or more cream at the end to reach your preferred consistency. Your icing should be thick but smooth, creamy and easy to spread.
- Remove cake from the refrigerator and spread the icing over the cream layer.
- Return cake to the refrigerator to set for about an hour.
Contact Robyn at Robyn@theneighborhoodmoms.com
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