"Startin' Out with Ho-Ho" Cake..."

Well, y'all wanted the recipe for "Ho-Ho" cake, and I was trying to figure out the best way to get it to most of you.  I had posted it on the blog I used to do with cards and paper crafts, but that blog went by the wayside last year when we were experiencing another wave of losses in our family.  I've been thinking of starting another one, but I didn't want to be tied to a posting schedule or be under a huge amount of pressure to do something creative so I could do a blog post.  

So, here's what this blog is going to be about...  When I have a little time to play, and I think you might enjoy sharing what I've done, I'll take a picture and post it and tell you about it.  I won't always post cards or paper crafts.  You might get pictures of the kids and me making "Goop".  You know all those "Pins" we're all pinning on Pintarest?  Well, I'm attempting to actually DO some of them.  So you might get recipes I've tried or crafts we've made or a suggestion for a book or a movie that I've enjoyed. 

"Ho-Ho Cake" was first introduced at one of our "Cards 'N More" gatherings.  I miss getting together with that group of ladies.  Gonna have to schedule a reunion sometime soon!  It became a favorite of my daughters; and Kaete, who usually is not a fan of chocolate cake, asked for it for her birthday cake this year.  So without further chatting on my part, here is the recipe for "Ho-Ho Cake"...

Ingredients

Bake 2 9-in round chocolate cakes from your favorite cake mix  (I use Betty Crocker Triple Chocolate)

•  Note:  I add 1/2 tsp. almond flavoring to my chocolate cake mix

FILLING:

• 2 tablespoons all-purpose flour 
• 1 cup milk 
• 2/3 cup sugar, divided 
• 2/3 cup shortening 
• 1/3 cup butter, softened 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon almond extract
• Pinch salt 

GLAZE:

• 1/4 cup butter, cubed
• 1/4 cup baking cocoa
• 3/4 cup confectioners' sugar
• 2 to 4 Tablespoons milk (I use Almond Joy International Creamer)

Directions:

• For filling:

• In a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
• Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, almond, salt and remaining sugar until smooth. Spread between cake layers. 

• For glaze:
• Melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides. Yield: 12-16 servings.
• Chill before serving.

It's obvious from the picture that I made the cake for Kaete's birthday three layers (wanted to be sure we had enough).  For the three layer cake, I used two mixes and did three nine-inch layers and had enough batter left over for a six inch layer (which Ron and I snacked on the next week).  I did not double the filling, but if I did the three layers again, I would definitely double the filling recipe.


You can probably tell that we like the combination of almond and chocolate.  If you don't, just omit the almond flavoring.  Or play around and add the flavoring you think might enhance the cake - peppermint, perhaps, or orange, a little mocha?  And you can't go wrong with plain old vanilla. 

 I've seen the cake pictured with toffee bits sprinkled on top.  You could shave chocolate on top, sprinkle nuts on it (Kaete's not fond of nuts), marble it with some caramel...you get the idea. 

Leave a comment and maybe a picture to let us know how you fashion your "Ho Ho Cake".

Hope you enjoy this recipe as much as we do!

Blessings,
Mary K