Ding Dong Cake
This great recipe combines chocolate cake layers, a glorious cream filling and fudge frosting to make a giant Ding Dong cake. It is the perfect mix of chocolatey flavor and fluffy vanilla filling that is sure to win over any chocolate lover.
Servings: 12 Servings
Ingredients
- 1 chocolate cake baked in two 8 or 9-inch round cake pans*
Filling
- ½ cup milk
- 1 Tablespoon all purpose flour
- ¼ cup shortening
- ½ cup granulated sugar
- ¼ cup butter softened
- ½ teaspoon vanilla extract
Icing
- ⅓ cup semi-sweet chocolate
- 4 Tablespoons butter
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 3 Tablespoons hot water
Makes: 9inch round
Instructions
- Bake and cool cakes according to the recipe/box.
Ermine Frosting Filling
- Whisk together cold milk and flour in a small saucepan until it is combined. Cook over medium-low heat until it forms a thick paste, stirring frequently. Cool to room temperature.
- In your mixer cream together shortening, butter and sugar. Add cooled milk paste, and vanilla and beat on high for 10 minutes. Be sure to scrape the sides and bottom of the bowl with a rubber spatula a few times along the way.
- Place one layer of cake on the cake plate and spread the fluffy filling just to the edge of the cake. Top with the remaining cake.
Chocolate Icing
- Melt together chocolate and butter.
- Whisk in powdered sugar and vanilla. Add 2 to 3 Tablespoons of hot water, a teaspoon at a time, beating constantly until you get a consistency that is still relatively thick, but flows easily when poured.
- Spread over the top of the cake, allowing glaze to run down the sides.
Notes
This cake works well with a chocolate cake mix. I also like to use my favorite easy homemade chocolate cake recipe.
Nutrition
Serving: 1Serving | Calories: 285kcal | Carbohydrates: 33g | Protein: 1g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 128mg | Fiber: 1g | Sugar: 29g
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