HOHO CAKE

HoHo Cake image

What a fun & delicious cake to make for any occasion! It's pretty easy, and versatile too! I made this one with chocolate icing as filling and for the topping. This one I made for my daughter's 16th birthday party. I also used a version of this recipe to make a triple layered reverse HoHo cake. (I will also post that recipe)....

Provided by Megan Todd

Time 1h35m

Number Of Ingredients 24

Ingredients

FOR THE HOHO CAKE
1 3/4 c sugar
1 3/4 c all purpose flour
3/4 c cocoa, unsweetened
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
2 large eggs
1 c milk
1/2 c applesauce
1 tsp vanilla extract
1/2 c boiling water
CREAM FILLING
1/3 c all purpose flour
1 1/4 c milk
1 c powdered sugar
1/2 c crisco
1/2 c butter
CHOCOLATE ICING
1/2 c butter, melted
2/3 c cocoa, unsweetened
4 1/2 c powdered sugar
1/2 c milk
1 1/2 tsp vanilla

Steps:

1. Spray a large jelly roll pan with non stick cooking spray, & Line with parchment paper, making sure all sides are covered. Preheat oven to 350 degrees F.
2. In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, & salt.
3. In a separate bowl, add eggs, milk, applesauce, & vanilla extract. Mix well on low speed for 2 minutes. Add dry ingredients and mix well on low speed until all ingredients are blended and batter is smooth. Slowly add in boiling water & mix until batter thinned.
4. Pour batter into prepared jelly roll pan and bake @ 350 degrees for 30-25 minutes or until cake tester (or wooden toothpick)inserted in middle comes out clean. Allow to cool completely.
5. In the meantime, make the filling. In a medium sauce pan add milk & whisk in flour. Cook on low heat, stirring constantly until mixture is thick. Remove from heat & allow to cool completely. (I put in refrigerator). Cream together powdered sugar, crisco, & butter. Add to cooled flour mixture mix until well blended about 2 minuted on low speed. (For cake pictured, I used chocolate icing to make a triple chocolate HoHo cake per my daughter's request.)
6. When cake has cooled completely, spread cream filling on cake. Refrigerate for 2 hours. Gently peel back parchment paper from sides of cake. Then, gently roll into a jelly roll form, slowly & gently removing parchment paper as you roll.
7. Prepare cake icing. Melt butter, stir in cocoa powder. Add vanilla extract to milk & set aside. Add one cup at a time to cocoa mixture with some milk mixture (about 1/3 of half cup at a time). Mixing on high speed, continue until all powdered sugar & milk/vanilla has been added in and mixed well. Spread evenly all over cake. Refrigerate until ready to serve.
8. If you would like to add the chocolate coating over the icing, just add a little bit (approximately 1/8 cup) of ice water to your chocolate icing and pour over cake. Icing will harden a lil like the candied chocolate of a hoho.