Best Ho Ho Bumpy Cake Recipes

EDNA'S HO HO CAKE

Steps:

• 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, 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.

HO HO CAKE OR BARS

Steps:

• Preheat oven to 350°F (or temperature specified on cake mix box); grease and flour a 9 x 13 baking pan (for cake) OR a large jelly roll pan (for bars).
• Make cake as directed on the cake mix package using the mix, water, oil, and eggs.
• Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan.
• Cool completely.
• Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
• (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!).
• Spread the filling over the cooled cake.
• Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring).
• Pour the frosting evenly over the filling.
• Refrigerate until thoroughly cool and firm (overnight is highly recommended).
• Store cake in the refrigerator.

HO HO CAKE

Steps:

• 1. For Cake: Mix together cake mix, eggs, oil, & water. (make 3 layers) Bake 350 for 25 minutes.
• 2. For Filling: Mix sugar, crisco, margarine, and milk with electric mixer for 4 - 5 minutes; until fluffy. Spread between cooled cake layers.
• 3. Ice cake around cake layers and on top with your favorite chocolate frosting. (I like Duncan Hines Milk Chocolate) (sprinkle nuts on top; optional) Refrigerate cake until ready to serve.

SANDERS' CHOCOLATE BUMPY CAKE

Steps:

• For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
• Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
• Add flour; beat for 5 minutes.
• Batter will be very bubbly.
• Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
• For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
• Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
• Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
• Mix this meringue slowly into the above mixture.
• Add vanilla and remaining 1/2 cup powdered sugar.
• This last amount of sugar can be doubled if stiffer icing is desired.
• For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
• Bring mixture to a boil.
• When mixture reaches the soft-ball stage, remove from heat.
• Add remaining butter, powdered sugar and vanilla.
• This will have a"pouring consistency".
• TO ASSEMBLE CAKE: prepare cake as directed.
• When cake is cooled, place cake in freezer for at least 30 minutes.
• Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
• Return to the freezer for at least an additional 15 minutes.
• Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
• Return to freezer for several minutes or more to set frosting.

HO HO CAKE

Steps:

• Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
• Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
• In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

HO HO CAKE

Steps:

• Prepare cake as directed on package for two round pans.
• When cool, "slice" through cakes to make 4 "thin" cakes.
• Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
• Add powdered sugar and beat for 5 minutes longer.
• Lay one layer of cake on plate.
• Spread Cream filling on top only, do not go all the way to the edge.
• Lay another layer of cake on this.
• Spread cream filling on this too.
• Again layer and filling until you have all four layers on here.
• Ice the whole cake with the chocolate icing.