Comments on: Ho Ho Cake

By: Lucy

Lucy — Sun, 23 Mar 2025 07:34:55 +0000

In reply to Emily. I make the same cake but I use 1 stick butter and half cup of butter flavor crisco, instead of all butter for the white cream layer and it always comes out perfect. I'm actually making this right now and am going to try using all butter and see which I prefer.

By: Mary

Mary — Mon, 10 Mar 2025 13:08:33 +0000

In reply to K Kearn. It sounds like you may have changed some of the ingredients. There is no olive oil in this cake. I do often swap olive oil for vegetable oil, but I only use a light flavored oil, never extra-virgin. Is it possible that's what you did?

By: K Kearn

K Kearn — Wed, 05 Mar 2025 19:13:34 +0000

It’s unfortunate I didn’t read these comments before I made this cake. This cake was not edible. It’s so disappointing I spent so much time on it , I followed the recipe exactly and it just wasn’t good. The cake tasted like olive oil, the cream icing wouldn’t come together it was just chunky white mess. The chocolate icing was the only thing that was god but not good enough to make the rest of the cake taste better.

By: Mary

Mary — Tue, 02 Jan 2024 14:03:12 +0000

In reply to Traci. Sorry to hear that you're not a fan of the cake, Traci. Did you happen to substitute/omit any ingredients in the recipe? In any case, I hope your next baking project turns out more to your liking; happy baking!

By: Traci

Traci — Mon, 01 Jan 2024 23:29:29 +0000

I baked this cake. I meds it just as recipe calls for. It has no taste. It looks great but as much chocolate that is in this cake it has no flavor. Taste nothing like a hoho. I wish I would have read comments before I spent all afternoon baking it.

By: Mary

Mary — Tue, 04 Jul 2023 17:50:57 +0000

In reply to LinLeigh. I'm so glad the cake turned out well for you. I hope you enjoy the recipes, and happy cooking!

By: LinLeigh

LinLeigh — Mon, 03 Jul 2023 17:13:12 +0000

🙂 After reading some negative comments about this innocent Ho Ho Cake recipe from ChocolatewithGrace.com I’d like to add my two cents. ~ I too wondered about a cake batter without any eggs, but I tried it and it turned out beautifully! I changed nothing in the recipe for the cake and its filling. But made a slight change to the topping: I omitted the raw egg and instead I added about an additional 2 Tablespoons of hot water. It tasted yummy, like a soft fudge! As I spread the topping onto the filling … I was worried that I wouldn’t have enough so I dipped my spoon into hot water and it then spread just fine! ~Thank you, ChocolateWithGrace.com! I’ll follow your site for more delicious recipes. A+ 🙂
PS – NOTE: Prep time IS way off though. ~ I made the cake and filling the night before (covered the cake with plastic wrap, stored the filling in a sealed plastic container) and refrigerated both. In the morning I removed both from the refrigerator, re-whipped the filling AFTER it had reached room temperature, and then prepared the frosting. – Stored completed Ho Ho Cake, covered in plastic wrap, in the refrigerator until it was time to serve. 🙂

By: Mary

Mary — Sat, 29 Apr 2023 23:56:10 +0000

In reply to Mmm. I'm not sure what might have happened to your batch, but I'm glad you found a way to make the recipe work out well in the end. Happy baking!

By: Mmm

Mmm — Sat, 29 Apr 2023 20:00:48 +0000

My second step did NOT smooth out, and I beat it a LONG time. I put it back on the stove and beat it with a hand mixer and within a minute it was perfect. Definitely reheat while mixing to get that butter melted.

By: Mary

Mary — Fri, 24 Mar 2023 21:54:25 +0000

In reply to Candace. Perfect, Candace.