Ho-Ho Cake a la Cathy
This recipe was graciously provided by Master Chef Cathy Lewandowski, Chief Proprieter of Cathy's Country Bed and Breakfast, Freedom, PA.

Mix together until smooth:
2 eggs
1 cup milk (with one tablespoon vinegar added)
2 cups sugar
1 teaspoon vanilla
1 cup oil
1 teaspoon salt

Add and beat well:
3 cups flour
2 teaspoons baking soda
1/2 cup cocoa
Add and stir well:
1 cup boiling water

Pour into greased and floured 12x18 cookie sheet with sides or a jelly roll pan.

Bake at 350 degrees for about 20 minutes. Check with toothpick. Let cool. (I use the 12x18 pan and sometimes it is done in under 20 mins.).

Blend and cook until thick , stirring constantly, then let cool:
5 tablespoons flour
1 1/4 cups milk

Cream together: (I usually beat this about 25 minutes)
1 cup sugar
1 stick oleo
1 1/2 cups crisco shortening

Beat the two mixtures together until smooth. Frost the cake with this then put in the fridge for 30 minutes--the freezer works faster.

Mix until smooth:
1 stick plus 1 tablespoon margarine (melted and cooled) Don’t use the spread, use margarine.
1/2 cup cocoa
1 egg (I use egg substitute for this)
1 cup powdered sugar

Add:
3 tablespoons hot tap water
2 cups powdered sugar

Mix and Let stand for 5 minutes. Frost the white layer with this and ….Enjoy!