My birthday is in the middle of April. Every year I ask B to make me dinner, and every year I ask for the same thing. Grilled hot dogs and this....well...I don't know how to describe it. It's called Cherry Yum Yum. My mom made it for pot luck dinners and in the summer when I was growing up. My brother and I devoured it. It's made of sweetened condensed milk, cherry pie filling and cool whip, plus a few more things. I would have posted it here, but I hear that it's "disgusting" to everyone except my brother and myself.
Anyway, this year B asked if I wanted him to bake me a cake or if an ice cream cake would be sufficient. I replied that I wanted him to bake me one, a ho-ho cake, my favorite cake from my childhood. He purchased an ice cream cake as backup, and then proceeded to make a successful ho-ho cake, too! Also, I don't know if this cake has a real name. I just call it a ho-ho cake, because it resembles a ho-ho when it's sliced. It's a chocolate cake, made with a meringue folded into it, and then rolled up with cool whip and mini chocolate chips on the inside. It's fantastic, and I hope someone out there tries it and loves it as much as I do!
1/3 c. cake flour
1/3 c. cocoa
2 T. cornstarch
1/2 t. baking soda
1/2 t. baking powder
1/3 t. salt
4 eggs, separated and room temperature
1 c. granulated sugar, divided
8 oz. Cool Whip
1/2 c. mini chocolate chips (or as much as you deem fit)
Preheat your oven to 350ºF and line a 15 x 10 jelly roll pan with waxed paper. Grease and flour the waxed paper.
In a medium bowl combine flour, cocoa, cornstarch, baking soda and powder, and salt and mix well. In separate bowl, using an electric hand mixer on medium speed, beat the egg yolks and 1/4 c. sugar until fluffy.
Using an electric mixer with a whisk attachment, beat egg whites on high until foamy. Gradually add 1/2 c. granulated sugar and beat until stiff peaks form.
Fold 1/3 of the beaten egg whites into the egg yolk mixture. Alternately fold in the remaining whites and flour mixture. Pour the batter in the prepared jelly roll pan and smooth the top. Bake for 15 minutes or until a toothpick comes out clean.
Dust a clean kitchen towel with the remaining sugar. Turn the cake onto the prepared cloth and remove the waxed paper.
Starting with the long side, tightly roll up the cake with the cloth. Transfer the cake, seam side down to a wire rack to cool.
Unroll the cake when cool, about 30 minutes. Stir the mini chips into the Cool Whip and then spread over the cake and re-roll it. Place seam side down. Freeze for 2 hours.
Serve on a plate drizzled with chocolate syrup and sprinkle with extra mini chips if desired.
~This doesn't really require thawing, and yet won't really feel frozen either. It thaws that quickly.
recipe from my MomPrint Page