It does seem a bit odd to be posting recipes on a yarn store blog, but we figure we never met a knitter or crocheter or spinner who doesn’t like to eat! Food, like yarn crafts, can be a wonderful communal experience, and so in that spirit, we begin the Natural Stitches Recipe Box feature.
We love so many things about our new coworker Yvonne: her humor, her grace and kindness, her willingness to seam up our sweaters…but perhaps most of all, we love her baked goods. (Okay, no, not really, we love her for herself.) While we couldn’t winkle her famous brownie recipe out of her, we did get her recipe for the Ho Ho Cake that so many customers enjoyed last weekend.
Ho Ho Cake
1 box duncan hines cake mix. Recipe calls for dark chocolate; I use german chocolate because I prefer more of a Little Debbie swiss roll taste than a Ho Ho taste.
Prepare according to package directions; bake in jelly roll style pan (lipped cookie sheet) for about 20 minutes until done. Cool.
5 Tbsp. flour
1 1/4 c milk
1 c granulated sugar
1/2 c. Crisco
1 stick oleo
1 tsp vanilla
Mix flour & milk; cook over medium heat until pasty. Cool completely. Beat remaining ingredients until blended. Add “paste” & beat the living daylights out of it to make it fluffy. If you have a Kitchen Aid, this is where you just turn it up & let ‘er rip.
Spread over cooled cake. Refrigerate.
1 stick oleo
1 tsp. vanilla
3 squares unsweetened chocolate
3 tbsp. hot water
1 egg (beaten)
3 c. 10x sugar
Blend oleo, vanilla, chocolate & water over low heat. When melted/blended remove from heat. TEMPER YOUR EGG (beat a little of the hot mixture into it then return it to the rest of the hot mixture) then beat in sugar. Pour/spread over filling. Refrigerate.
Devour, or bring to your friends and let them have quiet moments in the corner with their pieces of cake.