DING DONG CAKE RECIPE
This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!
Provided by Aimee Shugarman
Categories Cake
Time 1h25m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 462 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice, Sodium 198 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
DING DONG CAKE
I made this cake last year for a Christmas party. When I got home, I had 25 pieces of paper asking for the recipe. It is a simple, easy cake to make, but the finished product tastes just like ding dong cakes. If you want a cake that is impressive and want to get raves, this one is it bar-none.
Provided by STARTERWIFE
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 566.7, Fat 32.5, SaturatedFat 8.4, Cholesterol 54.9, Sodium 458.4, Carbohydrate 69.1, Fiber 1.4, Sugar 51.5, Protein 5
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