No Bake Ding Dong Cake Food

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).

NO BAKE DING DONG CAKE

Steps:

• Cut ding dong in half lengthwise. Place them, cream side up, on the bottom of a 9x13 pan. Blend 1 tub Cool Whip with cream cheese. Blend until smooth and spread over ding dongs.
• Mix 2 boxes of pudding with the milk. Layer in pan and top with the other tub of Cool Whip. Refrigerate overnight.

DING DONG CAKE

Steps:

• CHOCOLATE CAKE.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• FILLING.
• Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
• Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
• Remove from heat, stir in vanilla and let cool completely.
• Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
• Add in the milk mixture and beat again until mixture resembles a whipped cream.
• GANACHE.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
• (Ganache should be cool when pouring over cake).
• When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
• NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.

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:

• Crumble the Ding Dongs on the bottom of a 9x12-inch pan.
• Beat the cream cheese, pudding and milk together.
• Pour over the crumbled Ding Dongs.
• Top with the Cool Whip.
• Keep refrigerated.