Prep 30 mins
Cook 30 mins
This one really brings back memories. My brother and I used to fight over the box of Ho Hos, dividing them equally between us, never even thinking that our parents might want one!
- 1 (18 1/4 ounce) boxchocolate fudge cake mix
- 3 eggs
- 1⁄2 cup oil
- 5 tablespoons flour
- 1 1⁄2 cups milk
- 1⁄2 cup margarine
- 1⁄2 cup vegetable shortening
- 1 cup sugar
- 1⁄2 cup margarine, melted and cooled to room temperature
- 1 egg
- 3 ounces semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1⁄2 cups confectioners' sugar
- Grease a 10 1/2-by-14-by-2-inch pan and set aside.
- Prepare cake mix as instructed on the box using the egg and oil.
- Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes.
- Remove from oven and place pan on a wire rack and let cake cool completely in the pan.
- Prepare filling: Place flour in a small saucepan.
- Slowly add milk, stirring until mixture is smooth.
- Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes.
- Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours.
- In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar.
- Beat on high speed until light and fluffy, 7 to 8 minutes.
- Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours.
- Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla.
- Beat on medium speed until blended.
- Slowly add confectioners' sugar, beating until smooth.
- Smooth icing over cake, taking care not to disturb the filling.
- Chill until ready to serve.
This is great. Everyone loved it and it was gone in minutes. Thanks
YUMMY! This cake is worth taking the time to make both the filling and the icing. The result is fabulous! Not too sweet and just the right amount of chocolate. Keeps you coming back for one more bite! I too, didn't have the correct size pan, so I made 6 cupcakes to freeze. Still had to leave the cake in the oven a little longer than 20 mins. Other than that, no changes. Thanks for posting!
This is chocolate heaven and one of my favorite cake recipes. It tastes just like a ho ho. I have made this same recipe for many years, and it is my most requested cake recipe to make and to share. If you don't have the size pan requested in this recipe, I have used a 9 by 13 inch pan. What I do is take some of the cake batter and make 6 cupcakes (and save them in the freezer for a snack later), and then pour the rest of the batter in the 9 by 13 pan. That way you can achieve the same cake thickness you would get in the 10 1/2 by 14 inch pan. This is a wonderful recipe, that is enjoyed by all. Thanks for sharing it with everyone.