Ho Ho Bumpy Cake Recipe

Ho Ho Bumpy Cake Recipe. Mix the cake batter preheat oven to 325°f. Mix until smooth, then add the oil and buttermilk and mix to combine.

Gradually add the remaining 1/3 cup granulated sugar and continue to beat for 2 additional minutes. In a separate medium bowl, beat the 4 egg yolks and vanilla on medium speed for 3 minutes. Pour into a greased 9×13 inch baking pan.

Turn Each Hoecake With A Spatula, And Then Brown The Other Side.with A Slotted Spoon, Remove Each Hoecake To Drain On A Paper Towel.

In a separate medium bowl, beat the 4 egg yolks and vanilla on medium speed for 3 minutes. Preheat oven to 350 f. Any pudding recipe cake can be used but cake will be smaller.

Drop The Batter Into The Hot Skillet.

Add some of the cooked mixture to the beaten eggs to temper the eggs, then stir it into the saucepan mixture. Combine cake mix, water, eggs, and oil in a large bowl;. Return to the freezer for at least an additional 15 minutes.

Mix Flour And Baking Soda Together, Adding.

Apply cooled fudge frosting to top of cake, covering buttercream rolls completely. Use about 2 tablespoons of batter per hoecake. Add powdered sugar and beat for 5 minutes longer.

Preheat Oven To 350 Degrees.

Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake. Mix the cake batter preheat oven to 325°f. Add 5 minutes for each inch smaller.

Heat The Frying Oil Or Butter In A Large Skillet Over Medium Heat.

Gradually add the remaining 1/3 cup granulated sugar and continue to beat for 2 additional minutes. Add the baking soda and salt, beat for 30 seconds, then add the vanilla and eggs. Mix all ingredients together except for the frying oil in a bowl until well combined.