Ho Ho Cake

Best recipe. It’s all About the filling. And this is spot on. Never use a recipe that uses marshmallow fluff. It doesn’t work.

Absolutely amazing, though it looked like a toddler had made the loop-de-loops on the top of the cake!

I use Devil’s food cake mix prepared as directed in greased jelly roll pan baked 12-15 min. I made my own filling. Spread on cooled cake. Then take 1 can of prepared chocolate frosting, microwaved or heated over low heat until softened. Spread over.

I was going to give this a two star rating, but didn’t feel that would be fair, since I am basing my rating on the filling alone. I made a from-scratch Hershey’s recipe chocolate cake, which is divine, and another recipe for the chocolate glaze. I looked high and low for a filling recipe and came across this one and decided to give it a try. I was really disappointed with how Crisco-like it was. Really, yuck. I added about 1/4 c of powdered sugar and it didn’t help. I just used it as is, and no one else complained about it, but I wanted something lighter and less bland.

This is defiantly a crowd favorite. I have made it 3 times now and the last time I couldn’t get the frosting to pour over cake, I had to spoon and spread it on like a normal frosting and the first two times I didn’t have to, it pored on almost like a glaze? Does anyone have a trick for the frosting.

The filling was a little greasy tasting to me so I added about a cup of confectioners sugar. I then had too much filling for one cake – so I made two! They were well received at both gatherings I brought them too. I decorated the top with a curley-cue of filling to make it resemble a Hostess cupcake – a real conversation starter!

I love Ho Ho’s. This cake was good but not quite up to what I expected. I followed the directions exactly but I also had to add about 1/2 cup of sugar and a Tablespoon of vanilla to the white filling. It was better but it’s still missing something.

Used a jelly roll pan (11″ x 15″) instead. Bake the cake for 18-20 minutes. For the chocolate topping, substituted three packs pre-melted chocolate for the unsweetened squares which is much easier. Using the jelly roll pan makes the cake perfect for cutting into bite-sized pieces for a party or pot luck.

Good! White layer was a little bland so I added about 1/2 cup powdered sugar. Everybody liked it 🙂 Yay!

Everyone loved the ho ho cake, definetly a keeper.

My girlfriend is a HUGE fan of Hoho’s, and she and I both thought the filling was a little overbearing. She said (and I agree) that there is a little too much cream. I did what some others recommended and added vanilla and sugar to the cream, but it was still very Crisco-y to the taste, and in fact, it made us both sick. We typically eat pretty healthy, but thought we would splurge for her birthday. Overall, the cake was good, and she agreed with the overall consistency of a Hoho- the cream is not that dominant. It wasn’t horrible, but we wouldn’t make it again. The recipe could definitely use some work. I’d try something totally different next time. Oh and I did use Pillsbury Devils Food Cake Mix, and that was awesome. As for the chocolate top layer, perfect! So so good. A little weird eating raw egg, though, if you follow the recipe. Eeeek.

Made as a cupcake they were a huge hit!

Yummy!! I took the advice of others and creamed the margarine, crisco and sugar for at least 12 minutes. I also used a canned frosting and it was delicious. My mother in law is a caterer and she was even impressed.

Made this yesterday. Followed recipe to the tee except to add vanilla to the creamy filling. Made it in bundt form – cut in half w/filling in the middle – glaze on top. Excellant cake – alot of steps but will make again for a special occassion.

FOR SURE needed more vanilla but was an awesome cake for my husband who does not like icing and wanted something different. We did however prefer it left OUT of the fridge and it was just fine. In the fridge the filling got too hard and was nasty to eat, it was no longer fluffy but alot like icing again.

I gave this 3 stars … it’s not terrible – but it’s a pretty standard chocolate cake recipe with a lot of prep work … the cream filing isn’t any special – and the frosting is REALLY REALLY rich … Next time I’ll whip up a classic chocolate cake and homemade frosting.

My family loved this – it was not as difficult to make as I thought it would be. Just be careful melting the chocolate frosting – do it slowly to get the right consistency. I used a BC Choc Fudge cake mix and frosting for this and will do so again. There wasn’t a piece left!

This was pretty good, but I just did not like the filling. It was too heavy on the shortening, not enough butter. I’m sure some don’t mind, but I dont’ like that “stick to the roof of your mouth” greasiness in frostings/fillings made with too much Crisco.

What a disappointment! I requested my mother make this for my birthday. The cream tasted very much like flavorless salve. I am a sugar freak and will eat ANYTHING sweet. I took three bites (wanted to give it a fair shot) and was done. I can’t remember the last time I didn’t finish a piece of cake. ESPECIALLY a piece of birthday cake. If you are hoping for something amazing, this isn’t the recipe you want! 🙁

Great recipe for birthday cakes or special occasions only because it takes a little more time to prepare. I subbed the margarine with butter, Butter flavored Crisco for shortening and added a tsp. of real vanilla to whipped frosting. I’m not sure why the fuss over the filling being tasteless-it has great taste-like whipped frosting, not the heavy sugary frosting-which for us was a great change. The birthday girl just loved this as did all 10 of her guests. Thanks for a keeper recipe!

This cake is awesome. I have had a recipe for Ho Ho Cake before but it does not beat this one