Sunday, February 05, 2012

YUMMMM....

HOHO CAKE

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  • FOR THE FIRST LAYER:
  • 1 whole Boxed Chocolate Cake Mix, 18 Ounce Box (or Your Favorite Chocolate Cake Mix From Scratch)
  • Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil)
  • _____
  • FOR THE MIDDLE LAYER:
  • 1 cup Butter, Softened
  • ½ cups Milk
  • 1 Tablespoon Vanilla Extract
  • 3 cups Powdered Sugar
  • ¼ teaspoons Salt
  • _____
  • FOR THE CHOCOLATE TOPPING:
  • ½ cups Butter, Softened
  • 1 teaspoon Vanilla Extract
  • ¾ cups Cocoa
  • 3 cups Powdered Sugar
  • 8 Tablespoons Water, Adding One At A Time
Preparation Instructions
Preheat oven to 350F.
Prepare your favorite chocolate cake (I used a Devil’s Food boxed mix – combine the box mix with the additional required ingredients specified in the package). Grease and flour a jelly roll pan. Pour batter in the pan and spread around until it’s even. Bake at 350F 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.
Middle Layer:
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 the cooled chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.

Chocolate Frosting:
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 until the last possible second!
  This cake is VERY rich, so to cut the richness, we served it with fresh strawberries and blueberries the 2nd time around. 
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