Homemade Giant Ho Ho Cake

I had so much fun making this cake. I really like how the photographs came out, too. Some of my photos I think turn out looking just okay, but I think these look pretty great. I believe I have the potential to make any photo look really great, but sometimes I get a little lazy and just photograph cookies on the baking sheet or something like that. Framing the shot, putting in some colored linens, and sprinkling a few very carefully placed crumbs makes all the difference.

Back to this cake though. It’s sincerely amazing. I hadn’t had a Ho-Ho in a while, and I used to love those when I was a kid, but I had one before making this cake out of curiosity of what it would taste like many years later. Well, it didn’t taste nearly as great as I thought it would, but still not too shabby. However, this cake tastes a lot like it, but even better. So if Ho-Hos gross you out, and honestly I don’t blame you (the ingredients list is so long), I still think you would like this cake.

The key ingredient that makes it taste like a Ho-Ho is the marshmallow fluff. I wouldn’t have thought of this myself, which is why we have Pinterest. However, it really blew me away. I actually don’t even like fluff, but it just adds a teeny bit of flavor and changes the consistency of the frosting to the perfect Ho-Ho filling texture. It’s not as crazy sticky as fluff is by itself though. Believe me, that’s one of the things I hate about fluff.

Ingredients

Cake:

• 4 eggs
• ½ cup sugar
• ¼ tsp. salt
• 1 tsp. baking powder
• ¼ cup cocoa powder
• ⅓ cup flour
• ½ tsp. espresso powder*

Filling:

• ¾ cup (1½ sticks) butter
• 7 oz marshmallow fluff
• 1 tsp. vanilla
• ¼ tsp. salt
• 1 cup powdered sugar
• 1 Tbsp. heavy cream

Topping:

• 5 oz. dark chocolate, melted
• hostess cake rolls, sliced thinly

Instructions

Make the cake:

• Preheat the oven to 425°F. Line a half-sheet pan or jelly roll pan with parchment paper, making sure to leave a slight overhang, then spray the parchment paper with nonstick spray.
• Separate the eggs into whites and yolks. Beat the whites in a stand mixer on high speed until soft peaks form (almost all the foam should go away, it should look an opaque white, and the whisk should barely hold a peak when you lift it out of the mixture). Place these in a separate bowl, assuming you don't own two mixer bowls, and set aside.
• In the same mixer bowl (no need to clean it), whisk the egg yolks with the sugar until a paler yellow. Add the salt and baking powder and mix until combined.
• Sift in the cocoa powder, flour, and espresso powder, then gently fold it into the egg yolk mixture with a spatula. This is necessary for a delicate cake like this. Like most of you, I normally ignore the sifting step out of laziness, but it is important for this cake.
• Add the whipped egg whites and gently fold into the batter until it is one color of brown and no streaks of egg white remain. It may look slightly "lumpy" from the egg whites and that's okay.
• Read more please visit : www.katessweets.com

Share this post