HoHo Cake

box

German or Swiss chocolate cake mix

Prepare per box directions.

Bake in greased and floured sheet pan 15-20 minutes. (our pan is 15½ × 10½ inches × ~1 inch deep) (~ 40cm × 25cm)

White Layer

2	Tbs.	Flour
1-1/2	cups	Milk

1	cup	Sugar
1/2	cup	Crisco shortening
1/2	cup	Butter (1 stick)

Cook flour and milk on medium heat until thick.

Chill - the colder the better (I usually do the night before and refrigerate overnight).

Cream sugar, Crisco, and butter. Add flour mixture. Beat smooth: 5-10 minutes on high speed.

Spread on cool cake. Cool in refrigerator or freezer.

Chocolate Frosting

1/4	cup	Butter (or margarine or Crisco shortening) melted
1/3	cup	Cocoa (powder)
1/4	tsp.	Salt
1/3	cup	Milk
1-1/2	tsp.	Vanilla
3-1/3	cups	confectioners Sugar (sift if lumpy)

Combine melted Crisco, cocoa and salt; then add milk and vanilla. Mix in sugar in three parts. Mix until smooth and creamy. (Add more sugar to thicken or milk to thin, if needed for good spreading consistency.)

Spread over top of cake.

Chill.

Keep refrigerated!