Gahhhh! This cake.
This cake is the stuff dreams are made of.
This cake is like the pillow you want to bury your face in while you dream about this cake.
This cake will make you totally forget about that one company called….what was it again…Hostess?…yeah, you’ll forget all about it.
Twinkies? We’ve got these.
Snoballs? You can make em. On a stick.
And Hostess Cupcakes, Ho Hos, Ding Dongs?
Let’s face it. They were all pretty much the same thing.
Chocolate Cake. Cream filling. Chocolate frosting.
Which is exactly what this cake is.
Oh, and also, finger licking, chocolate covered lips inducing, ohhhh yummm! exclaiming GOOD.
This cake has made the rounds at church potlucks and family get togethers for as long as I can remember. Thankfully, it eventually made its way into the church cookbook and into my kitchen.
The cake starts with a box cake mix. I know, I know. It’s cheating! But believe me, I’ve made this with both a homemade chocolate cake and a box cake mix, and the box cake mix just tastes more like the original. There’s something about the fluffiness and processed flavor of a box cake mix you just can’t recreate in a homemade cake. And for this recipe, that’s a good thing.
I like to use a milk chocolate cake mix for the base. After it’s cooled, it’s layered with a thick vanilla filling.
Then the magic happens.
The original recipe calls for a chocolate frosting, but I’ve found it’s easier (and tastier) to just do a simple chocolate ganache. I like to finish it with the iconic Hostess swirl to remind people of their favorite childhood treat (or adult-hood guilty pleasure).
This cake is good. Real good.
After all, there’s a reason Hostess is a household name.
- 1 box milk chocolate cake
- ⅓ cup vegetable oil
- 3 eggs
- 5 Tablespoons flour
- 1¼ cup milk
- 1 cup sugar
- 1 cup shortening
- 1 teaspoon vanilla
- 8 oz. semi-sweet chocolate
- 1 cup cream
- Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan. Beat together cake mix, oil, and, eggs according to package directions. Bake cake using the instructions for a 13 x 9 inch pan. Remove from oven and allow to cool.
- Use a hand mixer or an electric mixer to beat together the shortening, sugar, and vanilla until smooth and creamy.
- Whisk together flour and milk. Pour into a saucepan and cook over medium heat until mixture thickens. Be sure to keep an eye on it and continue stirring as it thickens.
- Add cooked mixture to shortening mixture and beat together until creamy. Spread on cooled cake, reserving about ½ cup of frosting for piping swirls on top. Refrigerate while you make the chocolate frosting.
- If using chocolate squares, chop chocolate into smaller pieces. Place in a double boiler and melt, stirring occasionally, until smooth. Heat cream in the microwave for about a minute or until it’s lukewarm. Whisk cream into chocolate mixture until smooth. Pour over cream filling then allow to cool and set up. Place ½ cup reserved filling in a piping bag and pipe small swirls across the top, in rows. Store at room temperature.