Ho-Ho Cake a la Cathy

A True SPUDS Favorite!!

This recipe was graciously provided by Master Chef Cathy Lewandowski, Chief Proprieter of Cathy's Country Bed and Breakfast, Freedom, PA.

Mix together until smooth:
2 eggs
1 cup milk (with one tablespoon vinegar added)
2 cups sugar
1 teaspoon vanilla
1 cup oil
1 teaspoon salt

Add and beat well:
3 cups flour
2 teaspoons baking soda
½ cup cocoa

Add and stir well:
1 cup boiling water

Pour into greased and floured 12x18 cookie sheet with sides or a jelly roll pan.
Bake at 350 degrees for about 20 minutes. Check with toothpick. Let cool.
I use the 12x18 pan and sometimes it is done in under 20 mins.

Blend and cook until thick , stirring constantly, then let cool:
5 tablespoons flour
1 ¼ cups milk
Cream together: (I usually beat this about 25 minutes)
1 cup sugar
1 stick oleo
1 ½ cups crisco shortening
Beat the two mixtures together until smooth. Frost the cake with this then put in the fridge for 30 minutes--the freezer works faster.

Mix until smooth:
1 stick plus 1 tablespoon margarine (melted and cooled) Don’t use the spread, use margarine.
½ cup cocoa
1 egg (I use egg substitute for this)
1 cup powdered sugar
3 tablespoons hot tap water
2 cups powdered sugar

Mix and Let stand for 5 minutes. Frost the white layer with this and ….Enjoy!

But what's the best beverage to wash it down with????
Why one of the 3 G's, of course!

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