Friday, May 1, 2009

Ho Ho Cake

I've been meaning to post this for awhile's soooo goood

You can make this in a 9x13 for you,
but if you don't want such thick cake make it in a jelly roll pan
(or whatever you call it - those long pans with the 1 inch lip... Pampered chef calls them a bar pan they are 10 x 15 1/2)

So here goes..
1st just back a normal chocolate cake mix just like the box.
Let it cool COMPLETELY!! (if the cake it too hot the white middle will "melt")
Then beat together until fluffy (it takes a LONG time so use a stand mixer if you have one!)
1 can evaported milk (small can or 1/2 of 12 oz. size can )
3/4 cup sugar
1 stick softened butter
2/3 cup shortening

Spread topping on cake and freeze for at least 30 minutes.

Melt one container of chocolate icing in the microwave for 30 seconds

Pour over cake and return to freezer until cooled.

(After that final freeze cake can be kept in the refrigerator!)

chef momma


Christine @ becomingp31 said...

Sounds good - I have never heard of a topping like that one. I will definitily have to give it a try!

Kerry Shealy said...

I need to try this!

Jen Wade said...

isn't this one of lori's specialties?