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Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening.
Mix all ingredients together except for the frying oil in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined. In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides.
“Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great grandmother.
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