![Chocolate Ho Ho Cake](https://www.sixsistersstuff.com/wp-content/uploads/2013/03/Ho-Ho-Cake-Plated-and-Cut-Six-Sisters.jpg)
We love all of the chocolate cake in this household. It’s probably why we have so many delicious chocolate cake recipes! We are currently loving this Chocolate Ho Ho Cake!
It is great! Every time I bring it somewhere I am constantly getting asked for the recipe because it is just that good!
The cake is very moist and the frosting divine! You truly will feel like you are eating a grown-up Hostess Ho Ho cake. You will have a hard time limiting yourself to one piece, and that’s okay, live a little! 😉
Ingredient Notes
- Chocolate cake mix
- Cake mix ingredients on the box
- Flour
- Half and Half
- Vanilla extract
- Butter
- Sugar
- Semisweet chocolate chips
- Butter
- Heavy whipping cream
- Powdered sugar
How to make Chocolate Ho Ho Cake
- Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.
- In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes. Cool completely (place in refrigerator if you want to speed the cooling process). Stir in vanilla. In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes). Spread on cooled cake.
- Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate. Let sit for a minute; stir gently to melt. Cream butter and powdered sugar in another bowl and then stir the two mixtures together. If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.
Storing and Other Tips
Store cake in the fridge in an airtight container for up to 5 days.
If you find out that you don’t have whipping cream or it unfortunately expired, you can try this whipping cream (heavy cream) substitute recipe from Eugenie Kitchen to make your own!
![Slice of Chocolate Ho Ho Cake on a plate](https://www.sixsistersstuff.com/wp-content/uploads/2013/03/Ho-Ho-Cake-Slice-Six-Sisters-Stuff-608x912.jpg)
Other Chocolate Cake Recipes You’ll Love
- Thin Mint Poke Cake Recipe
- One Bowl Chocolate Cake (made from scratch) Recipe
- Snickers Cake (Gooey Caramel Chocolate Cake)
- No Bake Chocolate Raspberry Eclair Cake
![Close-up of a piece of layered chocolate cake with a creamy middle and chocolate icing on a white plate. The background shows a baking dish with more cake.](https://www.sixsistersstuff.com/wp-content/uploads/2013/03/Ho-Ho-Cake-Plated-and-Cut-Six-Sisters-150x150.jpg)
Chocolate Ho Ho Cake
Ingredients
Cake:
- 1 (15.25 ounce) chocolate cake mix
- Ingredients called for on cake mix
Filling:
- 5 Tablespoons flour
- 1 cup half and half
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup granulated sugar
Frosting:
- 1 cup semisweet chocolate chips
- ¼ cup butter (softened)
- ¾ cup heavy whipping cream
- 2 cups powdered sugar
Instructions
- Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.
- In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes. Cool completely (place in refrigerator if you want to speed the cooling process). Stir in vanilla. In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes). Spread on cooled cake.
- Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate. Let sit for a minute; stir gently to melt. Cream butter and powdered sugar in another bowl and then stir the two mixtures together. If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.
Notes
Nutrition
Equipment
Recipe Details
Thanks for the recipe. It looks SO good! :)
Happy Blogging!
Happy Valley Chow
Happy Monday!
Sheree
The Hartungs Blog
thehartungs.blogspot.ca
Julie @ This Gal Cooks
Thanks for linking up to this week's Catch a Glimpse Party. I'll be featuring this tomorrow. :)