Chocolate Ho Ho Cake

Is anyone else out there missing Hostess snack cakes?
I know that they were terribly unhealthy, but one every now and then never hurt anyone. :)
When we were growing up, there was a little Hostess outlet store in our city and every once in a while, my mom would take us there and let us pick a treat. I can still remember the way the store smelled- a mix of Twinkies and bread (they also sold Wonder bread there). My favorite treats were the Hostess cupcakes and the fruit pies, but Ho Ho’s were also up there on my list!
 When I came across this recipe, I knew that I had to try it immediately. A Ho Ho in cake form . . . it is delicious!
Ho Ho Cake
1 (15.25 oz) chocolate cake mix
Ingredients called for on cake mix
5 Tablespoons flour
1 cup half and half
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar
1 cup semisweet chocolate chips
1/4 cup butter, softened
3/4 cup heavy whipping cream
2 cups powdered sugar
Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.
In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes.  Cool completely (place in refrigerator if you want to speed the cooling process).  Stir in  vanilla.  In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes).  Spread on cooled cake.
Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate.  Let sit for a minute; stir gently to melt.  Cream butter and powdered sugar in another bowl and then stir the two mixtures together.  If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.
Recipe slightly adapted from Stella B’s Kitchen
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  1. says

    Question: You say in the last paragraph to “add the remaining powdered sugar.” Does this mean you don’t use the whole 2 cups when mixing with the butter? Or do you mean extra powdered sugar?

    Thanks for the recipe. It looks SO good! :)

  2. Ellen says

    This sounds good. I would like to make it a day ahead but wonder if chocolate icing would look grainy the next day. Recipe said use right away. Has anyone had that issue? Thanks.

  3. Erin says

    I’ve just made it and the filling is very grainy and seems to be separating. I was sure to cool the milk mixture very well. Not sure why it is separating. Any ideas or fixes?

  4. T Sanders says

    Made this for my husband’s birthday :) AMAZING!! For the cream I used a blender to blend it enough to get rid of the graininess. And to Erin did you use butter or margarine? That could be why it is separating. The only thing I may change is I might add more butter to the powdered sugar or melt the butter. I could never get it to cream and that again could be why the frosting turns out grainy. Even with using a blender for the chocolate frosting it still would not smooth out before it started to set.

    • Cyd says

      With the whipping cream and Half & Half you will want to refrigerate it. It’s fine to be left out for a little while while eating it, but refrigerate after making it and any uneaten portions. Hope this helps!!

  5. Tamara says

    This is actually my second time making this cake :) I made it last year for my husband’s birthday and he LOVED it! So when I asked my daughter what to do for this year it was a no brainer :) I didn’t have a big issue with the graininess off the chocolate. I just used the mixer a bit longer to help smooth it out. And what graininess there was, was more in looks than taste.

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