hoho cake*

Today, along with the s'more cupcakes below, my staff Sarah and I (mostly Sarah) made a hoho cake for one of the students birthday. It turned out really cute and looked really yummy! I did think that the cream filling in the middle would be a little thicker, but I think it looked really good in the end.

HoHo Cake
from How Sweet It Is
Your favorite chocolate cake (either boxed mix or from scratch + ingredients)
Preheat oven to 350. Prepare your favorite chocolate cake (I used a Devil’s Food boxed mix). Grease and flour a jelly roll pan. Pour batter in the pan and spread around until it’s even. Bake at 350 for 15-20 minutes; this will depend on the cake you bake, but begin to check it after 15 minutes.
Remove cake and let cool for 30 minutes. While cake is cooling, mix middle layer.

For middle layer:
1 cup butter
½ cup milk
3 cups powdered sugar
1 tablespoon vanilla extract
¼ teaspoon salt
Cream butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick, combined and spreadable.  Spread in an even layer on chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.

For chocolate frosting:
½ cup butter
¾ cup cocoa
3 cups powdered sugar
1 teaspoon vanilla
8-10 tablespoons of water, added one at a time
Cream butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1 tablespoon at a time until mixture is smooth– you want the frosting to be spreadable, but not thin.
Remove cake from freezer and frost. Store in the fridge.



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