Ho-Ho Cake

Sweet, creamy filling is layered between rich, chocolate cake and the entire cake is then covered in chocolate frosting.  This is a homemade version on those yummy, albeit prepackaged, cupcake treats. 

Enjoying this cake around the family table led to a lively debate and consequently taste testing to determine which of the three major snack cake companies is superior.  The result? We agree to disagree.  

One thing we did agree on is that Jane's Ho-Ho cake is delicious and beats any prepackaged baked goods. 

1 chocolate cake mix
Filling:
5 tbsp. flour
1 1/4 cup milk
1 cup crisco
1 cup sugar
1 stick margarine

Frosting: 
3 cups powdered sugar
1/2 cup cocoa
2 tbsp. hot water
1 stick margarine, softened
1 egg
1 tsp. vanilla

Prepare cake mix as directed.  Pour into a greased cookie sheet. Bake 15 minutes.  For filling: combine flour and milk in saucepan and cook, stirring constantly, until stiff.  Cool.  Add crisco, sugar, margarine and beat until fluffy, spread on cake and put in freezer until stiff.  For frosting: Beat all ingredients together.  Spread onto cake.  

Note: It took me 2 attempts to get this recipe right.  The mistake the first time was using substitutions (raw sugar, butter instead of shortening...).  After creating a soupy mess with my "healthier" ingredients, I found that it's critical to use exactly the ingredients that the recipe calls. That's to ensure that color and consistency of the filling and frosting are correct.   After all, this is an indulgence so, there is no room for fear of shortening and sugar!  

Whole Wheat Linguine with Green Beans, Ricotta and Lemon

For someone who claims she doesn't love to cook, Aunt Laura sure has some dynamite recipes in her cooking arsenal.  Her Whole Wheat Linguine with Green Beans, Ricotta and Lemon is not only delicious and nutritious, it's quick and easy to prepare.  

The whole wheat pasta is an earthy backdrop for the creamy ricotta and crunchy green beans.  The cherry tomatoes, added at the last minute, are a warm burst of flavor.  The bright lemon zest is the perfect finish to this simply fantastic meal!

1 lb. whole wheat linguine

1/2 cup part skim ricotta

3 tbsp. olive oil

1/2 lb. french green beans, trimmed and halved lengthwise

1 clove garlic

1 tsp. salt

1/2 tsp. black pepper

1 cup halved cherry tomatoes  

1 lemon, zested

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain pasta, reserving 1 cup of the cooking water.  Transfer the hot pasta to a large bowl and add the ricotta cheese.  Toss to combine.  Meanwhile, in a large skillet, warm the olive oil over medium-high heat.  Add the green beans, garlic, salt and pepper and saute for 4 minutes.  Add 1 cup of the pasta cooking liquid and continue to cook until tender, about 4 more minutes.  Add the pasta with ricotta to the pan with the green beans and toss.  Add the tomatoes and gently toss.  Transfer to a serving plate and top with lemon zest.  

Prep time: 20 minutes  Serves: 4-6