Ho Ho Bumpy Cake Recipes

Steps:

• For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers., For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.

Steps:

• Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
• Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
• In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

Steps:

• Prepare cake as directed on package for two round pans.
• When cool, "slice" through cakes to make 4 "thin" cakes.
• Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
• Add powdered sugar and beat for 5 minutes longer.
• Lay one layer of cake on plate.
• Spread Cream filling on top only, do not go all the way to the edge.
• Lay another layer of cake on this.
• Spread cream filling on this too.
• Again layer and filling until you have all four layers on here.
• Ice the whole cake with the chocolate icing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 45 minutes.
• Combine sugar, shortening, evaporated milk, butter, vanilla extract, and salt in a bowl. Beat with a hand mixer until light and fluffy, 10 to 15 minutes. Pipe cream frosting in lines over the cooled cake.
• Place chocolate frosting in a microwave-safe bowl. Warm in the microwave for 1 minute, checking after 30 seconds. Drizzle melted frosting over the cream with a spoon. Refrigerate until set, about 1 hour.

Steps:

• Grease a 10 1/2-by-14-by-2-inch pan and set aside.
• Prepare cake mix as instructed on the box using the egg and oil.
• Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes.
• Remove from oven and place pan on a wire rack and let cake cool completely in the pan.
• Prepare filling: Place flour in a small saucepan.
• Slowly add milk, stirring until mixture is smooth.
• Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes.
• Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours.
• In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar.
• Beat on high speed until light and fluffy, 7 to 8 minutes.
• Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours.
• Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla.
• Beat on medium speed until blended.
• Slowly add confectioners' sugar, beating until smooth.
• Smooth icing over cake, taking care not to disturb the filling.
• Chill until ready to serve.