Why You’ll Love This Recipe

• Easy to Make: Uses a simple boxed cake mix for convenience.
• Decadent and Creamy: The cream cheese filling adds a luscious texture.
• Perfect for Any Occasion: Great for birthdays, holidays, or just because.
• Make-Ahead Friendly: Can be stored in the fridge for a few days.
• Crowd-Pleaser: A favorite among both kids and adults.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 box chocolate cake mix (prepared according to package directions)
• 1 can milk chocolate frosting

For the Filling:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter (1 stick), softened
• 3 cups confectioners' sugar
• 8 ounces whipped topping (like Cool Whip)

Directions

Bake the Cake

1. Preheat your oven and prepare two 9-inch round cake pans according to the instructions on the cake mix box.
2. Prepare the chocolate cake batter as directed on the box, then divide evenly between the two cake pans.
3. Bake according to the time specified on the box. Once baked, let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Filling

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the confectioners' sugar, 1 cup at a time, mixing well after each addition.
3. Fold in the whipped topping until the filling is light and fluffy.
4. Refrigerate the filling for 15-20 minutes to firm up slightly before assembling the cake.

Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous amount of the cream cheese filling over the top.
2. Carefully place the second cake layer on top, pressing gently to adhere.
3. Use the remaining filling to smooth out the sides, creating an even layer.

Frost the Cake

1. Spread the milk chocolate frosting evenly over the top and sides of the cake.
2. Smooth out the frosting for a polished look, then refrigerate the cake for 30 minutes to set.

Serve and Enjoy

• Slice and enjoy this delicious, creamy, and chocolatey HoHo Cake!
• Store any leftovers in the refrigerator.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Cooling & Assembly Time: 1 hour
• Total Time: 1 hour 50 minutes
• Servings: 12 slices
• Calories: 420 kcal per slice

Variations

• Extra Chocolatey: Add a layer of chocolate ganache between the cake layers.
• Nutty Flavor: Sprinkle chopped nuts on top for added crunch.
• Mocha Twist: Add 1 teaspoon of espresso powder to the cake mix for a coffee-chocolate flavor.
• Minty Fresh: Mix a few drops of peppermint extract into the cream filling for a holiday-inspired version.
• Gluten-Free Option: Use a gluten-free chocolate cake mix.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best enjoyed cold, but if you prefer a slightly softer texture, let it sit at room temperature for 10-15 minutes before serving.

FAQs

1. Can I use homemade chocolate cake instead of a boxed mix?

Yes! A homemade chocolate cake will work just as well if you prefer a scratch-made version.

2. Can I make this cake ahead of time?

Absolutely! You can prepare and assemble the cake a day in advance and store it in the fridge.

3. Can I use a different frosting?

Yes, you can use ganache, buttercream, or even a whipped chocolate frosting instead.

4. How do I prevent the cake from crumbling when frosting?

Freeze the cake layers for about 30 minutes before assembling to make handling easier.

5. What can I substitute for Cool Whip?

You can use homemade whipped cream, but it may be less stable than store-bought whipped topping.

6. Can I make this cake in a different shape?

Yes! You can bake it in a 9x13-inch pan for a sheet cake version.

7. How do I get a smooth frosting finish?

Use an offset spatula and warm the frosting slightly for easier spreading.

8. Can I add fillings like fruit or caramel?

Yes! A layer of raspberry jam or caramel sauce would be a great addition.

9. How do I store leftovers without drying out the cake?

Wrap the cake in plastic wrap or keep it in an airtight container in the fridge.

10. Can I make this cake dairy-free?

Use dairy-free cream cheese, butter, and whipped topping for a dairy-free alternative.

Conclusion

The HoHo Cake is a delightful treat that brings together rich chocolate cake, a creamy filling, and a smooth chocolate frosting. Whether you’re making it for a celebration or just a weekend indulgence, this cake is guaranteed to satisfy your sweet cravings. Try out the variations and make it your own—it's a dessert worth savoring!

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HoHo Cake Recipe

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Indulge in the ultimate HoHo Cake, a rich and creamy dessert inspired by the classic HoHo snack cakes. This decadent chocolate cake features layers of moist chocolate cake, a luscious cream cheese filling, and smooth milk chocolate frosting. Perfect for birthdays, holidays, or just because, this homemade HoHo Cake is a guaranteed crowd-pleaser!

• Author: Janet
• Prep Time: 20 minutes
• Cooling & Assembly Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

For the Cake

• 1 box chocolate cake mix (prepared according to package directions)

For the Filling

• 8 ounces cream cheese, softened
• ½ cup unsalted butter (1 stick), softened
• 3 cups confectioners' sugar
• 8 ounces whipped topping (Cool Whip or homemade)

For the Frosting

• 1 can milk chocolate frosting

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Instructions

. Bake the Cake

1. Preheat your oven and prepare two 9-inch round cake pans according to the cake mix instructions.
2. Prepare the cake batter as directed and divide it evenly between the pans.
3. Bake according to the package instructions. Let the cakes cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely.

2. Prepare the Cream Filling

1. In a mixing bowl, beat cream cheese and butter until smooth.
2. Gradually add confectioners' sugar, 1 cup at a time, mixing well after each addition.
3. Fold in the whipped topping until fluffy.
4. Refrigerate for 15-20 minutes to firm up before assembling.

3. Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous layer of filling on top.
2. Place the second cake layer on top and gently press down.
3. Use the remaining filling to smooth the sides of the cake.

4. Frost the Cake

1. Spread the milk chocolate frosting evenly over the cake.
2. Smooth out the frosting for a polished look.
3. Refrigerate for 30 minutes to set.

5. Serve and Enjoy!

• Slice and serve your HoHo Cake chilled for the best texture.
• Store leftovers in the fridge.

Notes

• Extra Chocolatey: Add a layer of chocolate ganache between layers.
• Nutty Flavor: Sprinkle chopped nuts on top.
• Mocha Twist: Add 1 teaspoon espresso powder to the cake mix.
• Minty Fresh: Mix peppermint extract into the filling.
• Gluten-Free: Use a gluten-free chocolate cake mix.