My mom bought them for us occasionally. They were such a treat!
Am I a bad mom if I've never bought them for my children?? Okay, I take that back. I think I've bought Oatmeal Creme Pies once or twice, but that's it.
It's not like my children are deprived of sweets, believe me. And it's not that I think those treats are horribly bad for children to eat on occasion. It's that I bake treats all the time! There's no need for me buy sweets treats when there are freshly made ones in the pantry. :)
This, friends, is a Ho ho cake. A giant Ho Ho. Chocolate Cake rolled up with a fluffy white filling, covered in a chocolately glaze. Oh my.
I found the recipe for a Chocolate Cake Roll on the Kraft website. I've simply renamed it Giant Ho Ho Cake!
The batter is spread into a wax-paper-lined jelly roll pan, baked, then rolled up in a clean tea cloth that has been dusted generously with powdered sugar.
The fluffy filling is a simple mixture of Cool Whip, cream cheese, and powdered sugar. Magical stuff. The cake is unrolled gently, but even with the most care, the cake will likely split. I don't know how to prevent this. Every time I make a jelly roll type of cake, this happens. It doesn't really matter much. The filling is like glue and holds the cake together!
Once the filling is spread, the cake is rolled up again. (See the crack in my cake??)
The glaze is a mixture of semi-sweet baking chocolate, butter, and Cool Whip which are melted together and cooled. This is a ganache-like glaze that thickens as it cools, and is then spreadable.
The cake is refrigerated for at least an hour, then cut into slices. (I use my electric knife----it makes perfect slices every time!)
Arrange the pretty slices on a serving plate. Serve with tall glasses of cold milk. Reminisce about after school snacks when you were a child, sitting at the kitchen table with your mom, telling her about all the kids who got in trouble at school that day and how you were the only one who didn't. ;)
Giant Ho Ho Cake
(otherwise known as Chocolate Cake Roll, by Kraft)
6 squares Baker's Semi-Sweet Chocolate, divided
6 Tbsp. butter
1 cup granulated sugar
1 cup flour, divided
1/2 tsp. baking soda
2/3 cup water
4 oz Cream Cheese, softened
3/4cup powdered sugar, divided
3 cups thawed Cool Whip Whipped Topping, divided
Heat oven to 350°F. Spray a 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Microwave 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.
Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack.
Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups Cool Whip.
Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter.
Microwave remaining chocolate and remaining Cool Whip in microwaveable bowl on high 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour before slicing and serving.