Giant Hostess Ho Hos Cake
Create a delicious and impressive giant Hostess Ho Hos cake with a homemade chocolate cake, creamy marshmallow filling, and a decadent chocolate coating—a delightful and nostalgic dessert for any occasion.
Ingredients
FOR HO HOS CAKE:
- ¾ cup flour
- ¾ cup brown sugar
- ½ cup unsweetened cocoa powder
- 4 egg whites & yolks separated
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ¼ cup butter + more for greasing
FOR FILLING:
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon cream of tartar optional
- 1 teaspoon meringue powder
- ¼ cup water
FOR CHOCOLATE COATING:
- 3 XL Hershey chocolate bars
- 3 tablespoons shortening
Instructions
- Preheat the oven to 350°F. In a stand mixer with a whisk attachment, beat the egg whites on high speed until white and foamy. Slowly add the white sugar, one tablespoon at a time, until stiff peaks form, which should take about five minutes. Add the brown sugar and stir until the sugars are completely incorporated.
- Add the egg yolks and butter to the mixture and beat on high until blended. Then, gradually add the flour, baking powder, and cocoa a few tablespoons at a time, until a smooth batter forms.
- Butter a jelly roll pan and line it with parchment paper. Butter the top of the parchment paper as well. Pour the batter onto the pan and spread it out evenly to create a 1/4-inch thickness.
- Bake for 15 minutes or until the cake is pulling away from the sides and puffed up evenly. Remove from the oven and let it cool for about 10 minutes. While the cake is cooling, prepare another jelly pan by placing a towel over the pan, followed by a piece of parchment on top.
- Place the second pan over the first one (so the parchment on the second pan is on top of the cake, followed by the towel, then the pan) and flip the pans so that the cake falls onto the second pan. Gently remove the first piece of parchment and let the cake cool completely.
- As the cake is cooling, use a hand mixer to whip together the confectioners' sugar, marshmallow fluff, cream of tartar, meringue powder, and water. Add enough water to create a sticky, but not runny, cream filling. Adjust the consistency by adding more powdered sugar if it is too thin or more water if it is too thick.
- Spread the filling across the cooled cake, covering it all the way to the edges. Lift the edge of the parchment paper and gently fold the end of the cake into itself, then continue rolling it into a cylinder shape. Roll the cake tightly in parchment paper and refrigerate for 8+ hours or overnight until it is chilled through.
- When ready to add the chocolate topping, melt the Hershey's chocolate bars with the shortening. Microwave them in 30-second intervals, stirring in between, until the chocolates are completely melted.
- Place parchment paper on a jelly roll pan and place a cooling rack on top. Carefully unwrap the cake and trim the ends. Center the cake on the top of the cooling rack.
- Pour the melted chocolate over the cake. Use the parchment paper lining the pan to funnel any excess chocolate back into the pouring cup, and repeat this process several times to ensure a thick chocolate coating.
- Chill the cake until the chocolate has hardened. Serve the cake cold or at room temperature. Slice and enjoy!
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