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A chocolate cake topped with a creamy white filling and rich chocolate icing – flavors reminiscent of the popular Ho Hos snack cakes. Make the Cake: Mix together the cake mix as directed on package and bake in a 10×15-inch jelly roll pan, greased and/or floured, as instructed on the box.
Your Ho Ho Cake will be decadently rich when complete. It can sit out of the refrigerator for a little while but we find it is best if served and then returned to keep cool. With your electric mixer, cream butter and shortening until combined.
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.
Prepare the cake batter as directed on the box. Bake chocolate cake in a sheet pan (12 x 17 x 1 inch pan) according to package instructions. Cool cake completely. Prepare “That’s the Best Frosting I’ve Ever Had” recipe. See MissyDew’s TastyKitchen recipe box for the recipe.
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