HoHo Cake from Candi Bazata

Cake Layer
1 chocolate cake mix prepared per instructions. Bake in a 9×13 pan. Cool completely. If the cake is rounded in the middle, cut off the excess to make the cake flat.

White Layer
1 ¼ cups milk
5 tablespoons flour
1 cup sugar
1 cup butter
2 teaspoons vanilla

Pour milk into small pan, whisk in the flour, cook until mixture thickens, stirring constantly with whisk. COOL COMPLETELY. Put sugar, butter, and vanilla in mixing bowl, mix until creamy. Gradually add the cooled flour mixture. Beat until fluffy and no sugar crystals remain. This could take up to 5 or 6 minutes, depending on the power of your mixer. Ice cooled cake. Refrigerate for 1 hour.

Chocolate Layer
3 oz baking chocolate (3 squares)
½ cup butter
1 egg
1 teaspoon vanilla
3 cups confectioners’ sugar
2 ½ tablespoons hot water

Over low heat, melt the chocolate and butter. Add remaining ingredients. Whisk until the ingredients are thoroughly combined and icing is smooth. Remove from heat. Cool a little bit but icing should still be thin. Spread icing over cooled cake.