Homemade Ding Dongs Food

DING DONG CAKE

Steps:

• Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.
• In a large bowl, whisk together the the flour, cocoa powder, both sugars, baking powder, baking soda, and salt until uniformly combined. Set aside.
• In a medium bowl, beat together the eggs, buttermilk, coffee, oil, and vanilla. Make a well in the center of the dry ingredients and pour the liquid into the well. Stir with a large spatula until a soft batter forms.
• Pour into the prepared baking pan (it should only come about one-third up the side of the pan). Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let the cake cool in the pan for at least 3 hours, or up to overnight.
• In the bowl of an electric mixer, add butter and vanilla extract and beat until creamy. Add the marshmallow creme (or fluff) and beat until incorporated.
• Remove the cake from the cake pan and set it with the rounded side up. To create a tunnel for the filling, using a small paring knife, cut a curved rectangle, 2 inches long and 1 inch wide, into the top of the cake about halfway between the center hole and the outside edge of the cake, following the curve of the cake.
• Cut into the cake about two-thirds deep, and use the knife to lift the rectangle out from the cake. If the hole isn't deep enough, use the knife to scrape out more cake, but don't cut all the way through to the bottom.
• Repeat working around the cake, cutting out rectangular pieces to make a continuous tunnel. Set the cake pieces right next to where they were cut so they can be put back when the time comes.
• Once the tunnel has been cut around the entire cake, fill it slightly just over halfway with the marshmallow filling. Any extra fluff may be reserved for another use.
• Cut off half of each rectangular piece of the cake from the rough side. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake. Repeat all the way around the cake.
• Turn the cake over so the "flat"side of the cake is up, and the plugged side is on the bottom, and place on a baking rack set over a rimmed baking sheet.
• In a medium saucepan over medium heat, add the powdered sugar, milk, corn syrup, and vanilla and stir to combine. Cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble on the sides of the pan.
• Reduce the heat to low and add the chocolate, stirring until the frosting is smooth. Quickly spoon the warm frosting over the cake. The frosting will begin to harden and crust immediately as it cools (if this becomes a problem, spoon as much as you can where you want it, and wet your fingers and use them to smooth out the frosting).
• In a small bowl, add the powdered sugar, milk, and corn syrup and mix until a thick paste forms. Scrape it into a pastry bag with a small round tip or a zip-top bag and cut off a corner.
• Make some test squiggles on a piece of paper to get the feel of it, then squeeze squiggle loops over the top of the iced cake.

DING DONG CAKE RECIPE

Steps:

• Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
• In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, combine cooled coffee with milk*. Set aside.
• In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
• Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
• Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
• In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

GIANT DING DONG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
• In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
• Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
• Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
• Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

DING DONG CAKE

Steps:

• Bake cake according to directions on box, using a 9x13-inch pan. After it cools, slice in half horizontally and set aside until filling is prepared.
• FILLING: Combine milk and flour. Cook until thick, then cool. Mix butter and shortening for 4 minutes. Add sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more.
• Spread on bottom layer of cake and replace top layer of cake.
• ICING:.
• Combine butter, vanilla, milk, cocoa and mix. Add powdered sugar until quite thick.

DING DONG CAKE

Steps:

• Bake cake and divide into layers (I used 9x13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions.
• Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
• Spread filling between layers and frost entire cake with milk chocolate frosting.
• (Please don't substitute anything for the milk chocolate frosting--it tastes like candy and the other frostings don't).