Follow the instructions on your chocolate cake mix box, then pour the batter into two 9-inch cake pans that have been greased and floured. Bake according to the time and temperature specified on the box. Let the cakes cool completely after baking.
Make the filling:
In a medium bowl, blend the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and continue to mix until well-combined. Carefully fold the Cool Whip into the mixture until the filling becomes airy and smooth. Refrigerate the filling while the cake cools.
Assemble the cake:
Once the cakes are cooled, spread the cream cheese filling evenly over the bottom layer. Gently press the second layer on top, and smooth the sides. Frost the cake with the milk chocolate frosting, ensuring the sides and top are fully covered.
Enjoy!
Slice and serve this delicious cake to your friends and family for a nostalgic, sweet treat!
Serving and Storage Tips:
Serving: HOHO Cake is best served chilled, as the filling firms up nicely in the refrigerator. For an extra touch, garnish with chocolate shavings or drizzle with chocolate syrup before serving.
Storage: Keep any leftover cake sealed in an airtight container and refrigerate for up to 3-4 days. If you want to prepare it ahead of time, the cake can be frozen for up to 2 months. Alternatively, wrap the cake securely in plastic wrap followed by foil to maintain freshness.
Tips for Success:
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