Ho Ho Cake

Ho Ho Cake

Olene Grieshop 0

"Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate."

Ingredients {{adjustedServings}} servings 382 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
  2. 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.
  3. 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.
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Reviews 90

  1. 105 Ratings


Judging by the other 37 reviews, it seems I'm the first to notice that there's an obvious misprint in the recipe, which calls for a 9-oz. cake mix, and luckily the other reviewers just happened to use what the recipe SHOULD call for, which is a standard, 18.5 oz. cake mix. I think this recipe would be disastrous if a 9 oz. cake mix was actually used. Having said that, I was very pleased with this cake, as were about 10 other people, who completely polished it off. Where margarine was called for I substituted butter. I added a teaspoon of vanilla to the filling to give it a flavor boost, however, even with the vanilla the filling was still more fluffy and creamy than flavorful, but it was perfect when considered as a whole with the finished cake. I made the cake in two 9" layers, with the filling thickly in between and it was definitely unique looking, but baking this in three layers would probably have been easier to work with. Rather than the unsweetened chocolate in the glaze I used a fine quality bittersweet chocolate which I was pleased with. I whipped the ingredients rather than stirring them as I wanted a fluffy frosting rather than a glaze, and it was enough to frost the entire cake. I finished it off with brown and white jimmies. A perfectly decadent dessert sensation!


I have made this recipe for years (but with a scratch cake). I also use the filling for almost every two layer cake I make. The key to this type of filling is that YOU MUST WHIP IT FOR 10 - 12 MINUTES. The longer you mix, the creamier it gets. If your filling is grainy, you just haven't mixed it enough. Another great tip about this cake is that it freezes well.


I made this for work and everyone liked it. For the person who said the filling tastes like Crisco, maybe they've never eaten real Ho-Hos before, because they taste like Crisco too. :-) If you have difficulty spreading the chocolate over the white filling, you should take a couple of precautions. First, make sure your milk and flour mixture is quite thick when you cook it. It should be about the consistency of soft margarine. Next, make sure you refrigerate the cake & filling layer for at least an hour prior to spreading the frosting. Finally, gradually add the powdered sugar when making the chocolate frosting so that you don't make it too thick. When you put the frosting on top of the white filling, drop it by the tablespoon all over the top of the cake. (There should be enough frosting to almost cover the entire cake using this mechanism.) This will simplify the spreading process and make spreading the frosting easy. Overall, a nice chocolate cake recipe that I would definitely make again.