Kimmi Knippel (Sweet_Memories) Recipe

Homemade Hostess Ho-Ho's

By Kimmi Knippel (Sweet_Memories) KimmiK


Recipe Rating:
 1 Rating
Serves:
10
Prep Time:
Cook Time:

Kimmi's Story

Mmmmmm! One of my childhood favorites & still is today!

Ingredients

CAKE:
4 x large
eggs
1 c
sugar
5 Tbsp
dark cocoa powder + more for dusting
1 Tbsp
pure vanilla extract
1 c
all purpose flour
1/4 tsp
salt
5 Tbsp
butter, melted
Find more recipes at goboldwithbutter.com
FILLING:
1/2 c
sugar
4 oz
cream cheese, room temperature
1 1/2 c
heavy cream, cold
1 1/2 tsp
pure vanilla extract
FROSTING:
2 c
chocolate chips (i use ghirardelli - 1 c milk & 1 c bittersweet)
2 Tbsp
butter
Find more recipes at goboldwithbutter.com
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Butter a half sheet pan (17" x 12"), then line with parchment paper or silpat liner. Butter the paper & sides of pan & dust with cocoa powder. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar & 2 tbsp of cocoa powder. Whisk almost constantly until mixture is warm to the touch. Remove from heat & with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons & is cool to the touch. Stir in vanilla.
2
Combine the rest of the cocoa powder, flour & salt in small bowl & fold a third of it into the egg & sugar mixture. Fold the next third in until well incorporated, followed by the melted butter & the last third of the flour mixture. The batter should now fall in thick ribbons. Spread evenly into prepared pan & bake for 10 minutes, or until cake springs back when touched. Allow to cool.
3
Meanwhile (while the cake cools), make the filling. In a medium-sized bowl, with an electric mixer, cream sugar & cream cheese until the sugar dissolves. Switch to the whisk attachment (if you have one) & add in cream, a little at a time, until it is well incorporated. Raise the speed to high & beat until stiff peaks form. Fold into vanilla. You may taste a little, but try not to go crazy. You’ll need it for the filling.
4
When the cake is almost fully cooled, cut into 10 equal pieces (cut in 1/2 lengthwise & then 4 cuts widthwise). Spread filling even over the cake & take each section & carefully roll up, being careful not to break the cake or squish out the filling (but this will probably happen, so don’t panic). When all pieces are rolled up, place in the freezer to set for about 20 minutes.
5
In a small, microwave safe bowl, combine the chocolate chips & butter. Microwave on high for 45 seconds. Stir & microwave for 10 seconds more until all the chips are melted.
6
Remove the naked ho-ho’s (LOL! A naked Ho!) from the freezer, cut off any filling oozing out the sides & coat in the the melted chocolate mixture. Place on parchment paper & return to the freezer until the frosting is set.
7
NOTE:
Can also be made into Suzie Q's. Cut them as you would for the Ho-Ho's. Take 1 slice & spread with filling & top with another slice - no frosting.