Ding Bats Recipes

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DATE BALLS



Date Balls image

This was one of my mother's recipes for Christmas cookies. These moist and crisp cookies are fun and easy to make. These cookies get better over time when the flavors blend together. Enjoy.

Provided by CarolAT

Categories     Dessert

Time 30m

Yield 4 dozen, 1 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/2 cups sugar
2 eggs
2 tablespoons milk
4 cups Rice Krispies
2 cups dates, chopped
1 teaspoon salt
1 cup pecans, chopped
1 teaspoon vanilla
0.5 (14 ounce) package flaked coconut

Steps:

  • Melt butter and sugar carefully.
  • Add chopped dates and cook until it boils. Take off heat and allow to cool slightly.
  • Add milk and salt into well beaten eggs and stir into hot date mixture.
  • Boil mixture 2 minutes.
  • Add vanilla and nuts.
  • Let cool, then add Rice Crispies and stir.
  • Butter hands, and shape into well rounded tablespoon size balls and roll in coconut.
  • Store in air-tight container.

Nutrition Facts : Calories 6098.4, Fat 340.2, SaturatedFat 184.2, Cholesterol 915.3, Sodium 5367.5, Carbohydrate 775.2, Fiber 48.1, Sugar 627.1, Protein 47.9

GIANT DING DONG CAKE



Giant Ding Dong Cake image

If you are a true lover of the small snack cakes, you will LOVE this version!!

Provided by TheThreeDogKitchen

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 2h15m

Yield 12

Number Of Ingredients 15

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 ¼ cups water
½ cup vegetable oil
¼ cup all-purpose flour
1 cup milk
½ cup shortening
½ cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chips
¼ cup shortening
3 tablespoons light corn syrup
2 ¼ tablespoons water

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.

Nutrition Facts : Calories 671.8 calories, Carbohydrate 72 g, Cholesterol 84 mg, Fat 42.7 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 577.3 mg, Sugar 49.5 g

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