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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.
It’s like a giant Ho Ho snack cake. —Edna Miller, Mount Hope, Ohio For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; cool.
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.
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