Ho Ho Cake

Posted: March 29, 2012 | Author: | Filed under: Cakes | Leave a comment

This tastes just as you’d expect it to taste. Yummmm.

Bake a Devil’s Food chocolate cake in a 9×13 pan as directed on the package. Set it aside to cool.

Shake 5 Tablespoons of flour and 1 1/4 cup milk until well blended (just use a cup with a lid)

Cook this, stirring contantly until thick. Let this cool.

Cream 1 stick of butter or margarine, 1 cup Crisco (must use this brand, it makes a difference in the taste), and 1 cup of sugar with a mixer. Add the cooled flour mixture to this and beat it well. I would beat this for about 10 minutes. Spread over the cooled cake.

Melt 1 stick of butter or margarine and allow it to cool.

Beat together 1 egg, 1 teaspoon vanilla, 6 Tablespoon cocoa, 2 Tablespoons oil, 2 1/2 Tablespoons HOT water, 2 1/2 cups powdered sugar. Add the butter, then pour over the cake.

Best if made ahead and refrigerated.

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Day 5 of 25 Recipes of Christmas: Jiffy Buche de Noel

Posted: December 5, 2006 | Author: | Filed under: Cakes, Christmas | Leave a comment

I first made this recipe for my high school French club Christmas party. This is a traditional Christmas dish in France. Loosely translated, Buche de Noel is the Yule Log.

Jiffy Buche de Noel

4 eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup packaged pancake mix
powdered sugar
2 tablespoons rum
CHOCOLATE FILLING:
1 small instant chocolate pudding mix
2 -1 1/4 oz. envelopes dessert topping mix (Dream Whip)
1 1/4 cups cold milk
1 tablespoon rum
1 teaspoon instant coffee

Place eggs and 1/2 tsp salt in blender. Cover; blend till frothy. Add sugar and vanilla; cover and blend about 30 seconds or till smooth. Add pancake mix; cover and blend 20 seconds or till combined. Spread batter in a greased and floured jelly roll pan. Bake in 400 degree oven for 8-10 minutes. Loosen sides; turn cake out onto towel sprinkled with powdered sugar. Sprinkle cake with rum. Starting with long side, roll up cake and towel. Cool thoroughly on wire. Unroll cake; spread with half the Chocolate Filling. Reroll cake. Diagonally cut a 4″ piece from cake roll. Place cut edge of piece against longer roll on platter. Frost with remaining Filling; score with fork tines to resemble bark. Trim with candied cherries, if desired. Chill.

To make Chocolate Frosting:
Combine ingredients. Beat at medium speed for 2-3 minutes or till fluffy.