Ho Ho (Ho) Cake
For as long as I can remember, Christmas recipes meant cookie recipes and specialty pastries like nut roll, not so much traditional dessert recipes like cakes or pies. Once our family is done feasting on Christmas Eve (seven fishes and 13 dishes!) and Christmas Day, the last thing anyone wants is a heavy dessert. We usually make coffee and unwrap a few platters with a selection of cookies that have been baked. Sometimes, however, my dad’s family celebrates Christmas a few days early or the weekend before, when I’m always more than ready to welcome dessert into my belly. There were a few years when my aunt would bring this “ho ho” cake for the occasion. It had been quite a few years since we had it and I’m not sure what made me think of it, but I placed a call to my grandma a few weeks ago asking her to hunt down the recipe. She dug it up in an old church cookbook from decades ago. Finding it was both a blessing and a curse. The cake is quite possibly the best cake I’ve had in years; however, I ate at least one piece every single day for a solid week. I’m still trying to figure out how this is a bad thing.
This cake is a phenomenal recreation of all the flavors that make Ho Ho snack cakes so irresistible. A basic chocolate cake (I used a Dark Chocolate Fudge variety) is topped with a fluffy white frosting, and then a chocolate icing. My aunt mentioned that she sometimes makes the cake like a traditional roll cake… turn out the chocolate cake and roll up (same process as my Angel Food Cake Roll), then once cool spread the filling all over it, and roll back up. Finally, cover the outside with the chocolate icing. It looks like one big Ho Ho! My guess is that it’s more popular during the holidays because people assimilate the “ho ho” name with the “ho ho ho” associated with Santa Claus at Christmas. Whatever the reason, I don’t need an excuse to down plate after plate of ridiculously delicious chocolate cake.
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I like keeping the cake baked in the jelly roll pan myself. It makes it much, much easier to steal a corner here and a corner there (ahem). You can serve this cake at room temperature or cold, straight from the refrigerator. I preferred it cold myself, but my mom and Chief Culinary Consultant both preferred it at room temperature. This cake was a serious magic act – for how much we ate it, it lasted a mysteriously long time. It will definitely feed a crowd, which makes it perfect for a holiday gathering. I’ll be making it again this weekend and bringing it to my grandparents’ on Sunday. I’m secretly hoping there are leftovers so I can bring some home with me! ;-)
One year ago: Eggnog Fudge
Two years ago: Pecan Tassies
Five years ago: Peppermint Bark
Ho Ho Cake
Ingredients
For the Cake:
- 1 box, 18.25-ounces chocolate cake mix
For the Filling:
- 1¼ cups (305 ml) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113.5 g) salted butter
- ½ cup (102.5 g) vegetable shortening
For the Icing:
- 3 cups (360 g) powdered sugar
- ½ cup (113.5 g) salted butter, melted and cooled to room temperature
- 3 ounces (85.05 g) semisweet chocolate, melted and cooled slightly
- 2 tablespoons whole milk
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Mix together the cake mix as directed on package and bake in a 10x15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
- Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
- Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
- Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake and serve. Cover leftovers with plastic wrap and refrigerate.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Made 2 of these today and they were an instant hit with the family! It makes ALOT of cake! I was able to share with the neighbors. Thanks for a great recipe!
I want to make this for Christmas Eve desert. Wondering how this will turn out with a red velvet cake mix instead of chocolate….. Aren’t red velvet and chocolate cake really similar?
Hi Kiki, I find red velvet and chocolate to be quite different; red velvet has just a hint of cocoa in it, while a true chocolate cake should be very chocolatey. If you prefer red velvet, then you can certainly use that as a base, but it’s not chocolate enough to be a pure 1:1 substitution for a chocolate cake, if that’s what you’re looking for.
Oh! Does this ever look naughty! It reminds me of a cake we always requested for our birthdays when we were younger. Have a merry Christmas!
Do you have to use a box mix? Can you use a scratch recipe and would there be any adjustments?
Hi Keely, You don’t have to use a box mix. Just use a chocolate cake recipe that yields a 9×13-inch cake or two 9-inch cake layers (still bake it in a 10×15-inch jelly roll pan) and proceed with the rest of the recipe as written.
I am wondering how early can we make this for the xmas party. is 3 days too much. thanks in advance
You could definitely make this 3 days in advance. Just cover it well with plastic wrap and refrigerate.
I made this today and it was a hit!
My aunt used to make this cake when I was growing up – haven’t had it in forever!
Even in the pictures this cake looks light and fluffy. I love roll cakes. This looks like it would be great!
Oh, this looks amazing! I usually avoid the boxed cake mix, but every so often a good recipe comes along that I must try, especially true if it’s endorsed by grandma!
Oh I am so hungry, and this is making it worse… darn sweet tooth!
My Mom, now departed, used to make a version of this too. She used canned frosting for the final chocolate layer (a fudge variety). Microwaved it for 30 second intervals until it was able to be poured. Poured it over the white layer, and refrigerated the cake. So great. Thanks for the recipe. I’ll make this again soon for family, who loves it. Maybe Christmas!
Does that ever look good! Thank goodness for your grandma’s detective skills. I definitely have to try this one.
Oh yum this looks beyond delicious!
I love the color contrasts of this cake! What a delicious holiday treat :)
Wow, this looks sooooo yummy! The filling sounds especially awesome!
Oh my gosh, this looks so good! I definitely don’t blame you for eating it everyday!
How fun! I love cakes inspired by store-bought treats. The filling sounds delish!
When the recipe calls for “vegetable shortening,” does it have to be Crisco, or can unsalted butter be used with the same results? I don’t keep Crisco in the house and rarely buy it to use in anything, since I much prefer to use an alternative if possible.
Hi Liddy, In some things, butter can be substituted, but for this filling, I would not recommend the substitution. The shortening provides a distinct texture and flavor that you won’t get with butter.
Okay, thanks so much! :)
Never had this, but sounds amazing maybe I will make it for my birthday today!!
do you know its getting harder to find 18.25 ounce cake mixes in the stores..I think Duncan Hines is the only one…all the others have DOWNSIZED their product…
Hi Diane, I don’t buy them often, so I wasn’t aware of the change in size. In any case, just use 1 “regular size” box cake mix.
there is a recipe for replacing the extra ounces of cake mix. can be used for white and chocolate, if you add cocoa. i keep a jar full and use in recipes calling for jelly roll pans.
Ha! Love the name. This cake sounds awesome!
This looks so good!! I love this blog <3
I think I just found what I’m making for Christmas dessert!!! Thank you–your recipes are always wonderful. Merry Christmas.
this has my son’s name written all over it! Thanks for sharing. I am going to have a bunch of hungry 19 year old boys at my house for a serious handball tournament. This will surely be a hit.
Ho ho Ho – ly crap! What a great cake! I haven’t had Ho Ho’s in forever, I don’t even know if you can get them anymore? Oh no!!! What a great idea for a cake!! I love, love, love it!!
Omg, it looks so delicious and so chocolate-y, it definitely is in my to-bake list.
My God it looks delicious! I need to do this cake ASAP :)
OK now this is one beauty of a cake! I know a few people in my life who would go crazy over this. I’m glad u were able to hunt down the recipe :)
Wow…just wow. This looks so good! I’ve not made a filling like this before. I think I’ll make this for my family get together on Saturday. Yum!
Oh how I love Ho-Ho’s! Haven’t had one in years and years, though! I need to make your cake. The filling kind of reminds me of whoopie pie filling and I love that stuff!