My sweets-loving son and I are in agreement: the only Hostess product that's a significant loss is the Ho-Ho (followed by the cupcake). If you are bemoaning the loss of that tasty treat, here's a recipe to satisfy your craving. My friend, Marie, has made it a few time and they taste just like the real thing -- and you don't even have to roll them up like a jelly roll.
Ho Ho Sheet Cake
Adapted from "Home Sweet Habitat"
For cake:
1 (2-layer) package chocolate cake mix, plus ingredients needed to make cake (or your favorite from-scratch chocolate cake recipe)
For fluffy white topping:
1/2 cup butter or margarine
1/2 cup shortening
1 cup sugar
3 Tablespoons flour
1 teaspoon vanilla extract
For chocolate topping:
2/3 cup milk
1/2 cup butter or margarine
3/4 cup baking cocoa
1 teaspoon vanilla extract
3/4 cup confectioner's sugar
2 1/2 Tablespoons hot water
Prepare cake mix using package directions. Spoon batter into greased and floured 12x18-inch (jelly roll) baking pan. Bake at 350 degrees for 15 minutes, or until a toothpick inserted in to the center comes out clean. Let stand until cool.
Make the fluffy white topping: combine the butter, shortening, sugar, flour and vanilla in a mixer bowl; mix well. Add milk gradually, beating for 10-15 minutes (yes, 10-15 minutes) or until fluffy. Spread over baked layer. Chill for 4 hours or longer.
Make the chocolate topping: combine the butter and baking cocoa in saucepan. Cook until smooth, stirring constantly. Cool slightly. Stir in vanilla, confectioner's sugar and hot water, beating until smooth. Spread over chilled layers. Chill for 30 minutes or longer. Cut into bars.
This post also appears in my blog for Flavors of Rochester.