HoHo Cake

Megan Todd

By
@Megan213

What a fun & delicious cake to make for any occasion! It's pretty easy, and versatile too! I made this one with chocolate icing as filling and for the topping.

This one I made for my daughter's 16th birthday party. I also used a version of this recipe to make a triple layered reverse HoHo cake. (I will also post that recipe). They were both a tremendous hit.

You can use a box cake mix for this recipe if you like. We prefer the homemade chocolate cake. Included in the recipe.

Hope you enjoy this fun cake!


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Comments:

Serves:

12-30

Prep:

1 Hr

Cook:

35 Min

Ingredients

FOR THE HOHO CAKE

1 3/4 c
sugar
1 3/4 c
all purpose flour
3/4 c
cocoa, unsweetened
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
sea salt
2 large
eggs
1 c
milk
1/2 c
applesauce
1 tsp
vanilla extract
1/2 c
boiling water

CREAM FILLING

1/3 c
all purpose flour
1 1/4 c
milk
1 c
powdered sugar
1/2 c
crisco
1/2 c
butter

CHOCOLATE ICING

1/2 c
butter, melted
2/3 c
cocoa, unsweetened
4 1/2 c
powdered sugar
1/2 c
milk
1 1/2 tsp
vanilla

Directions Step-By-Step

1
Spray a large jelly roll pan with non stick cooking spray, & Line with parchment paper, making sure all sides are covered. Preheat oven to 350 degrees F.
2
In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, & salt.
3
In a separate bowl, add eggs, milk, applesauce, & vanilla extract. Mix well on low speed for 2 minutes. Add dry ingredients and mix well on low speed until all ingredients are blended and batter is smooth. Slowly add in boiling water & mix until batter thinned.
4
Pour batter into prepared jelly roll pan and bake @ 350 degrees for 30-25 minutes or until cake tester (or wooden toothpick)inserted in middle comes out clean. Allow to cool completely.
5
In the meantime, make the filling. In a medium sauce pan add milk & whisk in flour. Cook on low heat, stirring constantly until mixture is thick. Remove from heat & allow to cool completely. (I put in refrigerator).

Cream together powdered sugar, crisco, & butter. Add to cooled flour mixture mix until well blended about 2 minuted on low speed.

(For cake pictured, I used chocolate icing to make a triple chocolate HoHo cake per my daughter's request.)
6
When cake has cooled completely, spread cream filling on cake. Refrigerate for 2 hours. Gently peel back parchment paper from sides of cake. Then, gently roll into a jelly roll form, slowly & gently removing parchment paper as you roll.
7
Prepare cake icing. Melt butter, stir in cocoa powder. Add vanilla extract to milk & set aside. Add one cup at a time to cocoa mixture with some milk mixture (about 1/3 of half cup at a time). Mixing on high speed, continue until all powdered sugar & milk/vanilla has been added in and mixed well. Spread evenly all over cake.

Refrigerate until ready to serve.
8
If you would like to add the chocolate coating over the icing, just add a little bit (approximately 1/8 cup) of ice water to your chocolate icing and pour over cake. Icing will harden a lil like the candied chocolate of a hoho.

About this Recipe