Ho Ho Cake or Bars
Indulge your sweet tooth with this decadent Ho Ho Cake or Bars recipe, a nostalgic treat inspired by everyone's favorite childhood snack cake. Featuring layers of moist, rich chocolate cake, a fluffy marshmallow creme frosting, and a silky chocolate ganache topping, this dessert delivers the ultimate trifecta of flavors and textures. Perfect for parties, potlucks, or simply satisfying a chocolate craving, these bars are as easy to make as they are irresistible. With a simple preparation process—including a lusciously smooth ganache made from semi-sweet chocolate and heavy cream—this dessert is a showstopper that’s sure to impress. Serve chilled for the best flavor and store any leftovers (if there are any!) in the refrigerator. Whether you call it cake or bars, this recipe is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 piece Large egg
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 7 ounces Marshmallow creme
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
In a medium mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and marshmallow creme, blending until the mixture is smooth and fluffy.
Spread the frosting evenly over the cooled cake layer.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour the cream over the semi-sweet chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Carefully pour the ganache over the frosting layer, spreading evenly with a spatula.
Refrigerate the cake for at least 2 hours to set the layers.
Slice into bars and serve chilled. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 45.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
