(Chocolate with creamy filling & chocolate frosting like the real "Ho- Ho's")

Prepare according to package directions. Bake in a large cookie sheet type pan, approximately 18 x 14 inches, in a 375 degree oven for about 15 minutes. Cake gets done quickly because it is not very thick.

CREAMY FILLING:

5 tbsp. flour
1 1/4 c. milk
1 c. sugar
1 stick butter
1 c. shortening

In a saucepan, add the milk gradually to the flour and cook over low heat until thickened. Set aside to cool. In the mixer, blend sugar, butter and shortening. Beat well. Add the flour and milk mixture to this and beat 3 to 4 minutes at high speed until light and fluffy. Spread the filling on the cake. Refrigerate immediately. In fact, if you can, put it in the freezer for about 30 minutes. It helps if the filling is firm when you spread the chocolate frosting on it.

CHOCOLATE FROSTING:

1 stick butter
1 egg, well beaten
1 tsp. vanilla
3 tsp. water
3 c. sifted confectioners' sugar
3 packets "choco-bake" (liquid unsweetened baking chocolate)

In a fairly large saucepan melt the butter. Add the choco-bake, water and vanilla. Stir this mixture and make sure that it has cooled somewhat. Add the beaten egg and mix well. Cook carefully over low heat for 1 minute. Do not boil. Beat in the 3 cups of confectioners' sugar. Spread quickly on cold cake and filling. Sometimes this frosting starts to set up before you get it completely spread. This doesn't make it look so good, but it doesn't affect the taste at all! Keep the cake refrigerated after frosting.