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How to be a kitchen goddess in one easy recipe

September 14, 2009


HoHo cake.  It’s the essence of all things right in this world.  It’s not called HoHo cake because Santa likes it (although I am quite sure he would) but because of how much it tastes like a giant unrolled HoHo.  Only more grown up.  It’s MUCH too good for children.   But don’t count on them buying that line, even if it is from one of the best movies ever.

I recently took HoHo cake to a gathering and received some requests for the recipe.  So here goes.  May you live long and prosper, but if you die young, you’ll be glad you had some of this before you went.

HoHo Cake:


1 box of chocolate or devil’s food cake, prepared in 9″ x 13″ pan as per box directions.  Use the pan with the highest sides you’ve got to leave lots of room for the love on top.  Be sure you don’t overbake the cake!  Cool in pan.

White Fluff:
1 1/4 cup milk
5 Tbsp. flour
1 cup sugar
1 cup Crisco (solid shortening)
1 tsp vanilla

Combine milk and flour in a small saucepan.  Cook over medium heat, stirring constantly, until it comes to a boil and is quite thick.  It doesn’t take long.  Cool.  Place a piece of wax paper or plastic wrap on top of the mixture as it cools so it doesn’t form a “skin”.  Once cooled, combine the sugar, crisco, and vanilla in a mixing bowl and beat until fluffy and well mixed.  Add the milk and flour mixture and whup the livin’ daylights out of it.  Try to resist the urge to just get a spoon and eat the entire bowl.  Spread over cooled cake.

Chocolate Icing
1 stick margarine or butter (1/2 cup)
1/2 cup cocoa
3 cups powdered sugar
pinch of salt
2 1/2 Tbsp hot water
1 tsp vanilla
1 egg

Melt the margarine and add the cocoa, sugar, salt, hot water, and vanilla.  Mix well.  Add the egg.  Mix well.  This is what makes the mixture smooth and glossy and right.  Since it’s a little freaky to eat raw egg, I microwave the already warm mixture for a minute, stirring after every 30 seconds even though no recipes for this say to do so.  If you were melting the butter on the stove and just making this in a saucepan, you could simply cook the icing for a minute to get the same effect.  Whatever you do, don’t skip the egg.  Just do what you have to do make yourself feel better about using one.  Let the mixture cool from hot to warm.  It will be thin as frostings go; about the thickness of boxed cake batter.  That’s normal and it will set up in the fridge.  Carefully pour/spread the icing over the white layer of the cake.  Be careful…if the cake is humped in the middle, the icing will tend to flow down to the edges some and it’s easy to overfill the pan!  You may not have room for all the icing.  Gee, whatever will you do with the leftover icing?

Store in the fridge.  That is, if it’s not whisked away and devoured immediately.

3 Comments leave one →
  1. September 14, 2009 8:48 am

    Thanks Lisa, this was awesome, fab and absolutely delish!!!

  2. September 14, 2009 2:46 pm

    This look an easy and good recipe. Thanks, It exactly what I need.

  3. hopetuttle permalink
    September 16, 2009 1:24 pm

    OH yeah!

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