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Best Ho Ho Cake Recipe




  • Duncan Hines Classic Dark Chocolate Cake Mix
  • Olive Oil
  • Water
  • 3 Eggs


  • 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


  • 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


  • 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.