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Ho Ho Cake


Rate this recipe 3.3/5 (21 Votes)


  • For the Cake:
  • 1 box milk chocolate cake
  • ⅓ cup vegetable oil
  • 3 eggs
  • For the Cream Frosting:
  • 5 Tablespoons flour
  • 1¼ cup milk
  • 1 cup sugar
  • 1 cup shortening
  • 1 teaspoon vanilla
  • For the Chocolate Frosting:
  • 8 oz. semi-sweet chocolate
  • 1 cup cream


Servings 20
Level of difficulty Average
Preparation time 30mins
Cooking time 35mins
Cost Average budget


Step 1

For the Cake:
1. Preheat oven to 350 degrees F. Grease and flour a 13 x 9 inch pan. Beat together cake mix, oil, and, eggs according to package directions. Bake cake using the instructions for a 13 x 9 inch pan. Remove from oven and allow to cool.

Step 2

For the Cream Filling:
1. Use a hand mixer or an electric mixer to beat together the shortening, sugar, and vanilla until smooth and creamy.
2. Whisk together flour and milk. Pour into a saucepan and cook over medium heat until mixture thickens. Be sure to keep an eye on it and continue stirring as it thickens.
3. Add cooked mixture to shortening mixture and beat together until creamy. Spread on cooled cake, reserving about ½ cup of frosting for piping swirls on top. Refrigerate while you make the chocolate frosting.

Step 3

For the Chocolate Frosting:
1. If using chocolate squares, chop chocolate into smaller pieces. Place in a double boiler and melt, stirring occasionally, until smooth. Heat cream in the microwave for about a minute or until it’s lukewarm. Whisk cream into chocolate mixture until smooth. Pour over cream filling then allow to cool and set up. Place ½ cup reserved filling in a piping bag and pipe small swirls across the top, in rows. Store at room temperature.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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