Ho Ho Cake

Remember peeling open a Ho Ho at lunch and licking the spiral of cream filling out before eating the cake? This sheet-pan version delivers the same flavor profile in slice form. A boxed chocolate cake gets layered with a fluffy “ermine” frosting (the kind made with a milk-and-cornstarch base, also called cooked flour or boiled milk frosting), then crowned with a rich cocoa-and-powdered-sugar glaze that pours and sets like the dark coating on the original.

The middle layer is what makes this work. Ermine frosting cooks milk and cornstarch into a thick paste, cools it, then whips it with creamed butter and shortening until light, fluffy, and exactly like the inside of the Hostess original. It’s the secret behind all those vintage red velvet recipes too. Spread it on the cake while the cake is still warm so it melts slightly and bonds, then cool the whole thing before the chocolate glaze goes on. Skip the chill and you get a sliding cake.

Pro Tips

• Cook the milk-and-cornstarch base on low heat, stirring constantly. Burnt cornstarch tastes pasty and ruins the filling.
• Cool the cooked filling base completely before mixing with butter. Warm base melts the butter and breaks the frosting.
• Pour the chocolate glaze while it’s still warm and pourable, but not hot. Hot glaze melts the cream filling underneath and creates a muddy swirl.
• Refrigerate at least 1 hour before serving so the layers set distinctly.

Variations

• Use a yellow or white cake mix as the base for a Twinkie-leaning version.
• Stir a teaspoon of espresso powder into the cocoa glaze for mocha depth.
• Sprinkle finished cake with chocolate sprinkles or Heath bar bits before the glaze sets.