Ding Dong Mousse

DING DONG MOUSSE



Ding Dong Mousse image

A positively lethal recipe from Hostess to satisfy any sweet tooth. I used Cool Whip for the "whipped cream" and a 4.37 oz box of Chocolate Caramel Chip Jell-o instant pudding. Other flavors of pudding would probably work well too. Refrigeration time is not included, so make this at least one hour ahead. With a little supervision, this would be a wonderful dessert that your kids could make.

Recipe From food.com

Provided by Kats Mom

Categories     Dessert

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients: 4

6 Ding Dong Chocolate Snack Cakes
16 ounces whipped cream
1 (4 ounce) box instant chocolate fudge pudding
chocolate sprinkles (optional)
Calories112.4
Fat3.9
SaturatedFat2.3
Cholesterol12.2
Sodium290.9
Carbohydrate18.6
Fiber0.7
Sugar11
Protein0.9

Steps:

  • Cut each Ding Dong into eight pieces.
  • Mix whipped cream and pudding in a large bowl until well blended.
  • Gently fold in Ding Dong pieces.
  • Cover and refrigerate for at least one hour.
  • Before serving, add chocolate sprinkles to the top of the dessert or the bottom of the serving dish.


DING DONG DESSERT



Ding Dong Dessert image

I had this at a softball cookout this summer & it is SO good!!! It is gooey, chocolately, creamy; what more can you ask? I think you'll like it! Cook time is approximate chill time.

Recipe From food.com

Provided by Doglover61aka Earnh

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients: 6

12 Ding Dong Chocolate Snack Cakes
1 (2 1/8 ounce) box instant chocolate pudding mix
3 cups milk
1 (9 ounce) container Cool Whip, thawed
1 Hershey Bar
1/2-3/4 cup chopped nuts
Calories268.3
Fat17.6
SaturatedFat10.4
Cholesterol14.1
Sodium220.7
Carbohydrate23.6
Fiber1.2
Sugar14.4
Protein5.5

Steps:

  • Mix pudding with milk according to package directions.
  • Crumble layer of cakes in bottom of large serving bowl.
  • Top with pudding.
  • Repeat another layer of cakes, then top with rest of pudding.
  • Top with Cool Whip, shaved chocolate bar& nuts.
  • Chill.
  • Double the recipe for punch bowl size.


SALTED CARAMEL "DING DONG" CAKE



Salted Caramel

It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

Recipe From epicurious.com

Provided by Janet McCracken

Categories     Cake     Chocolate     Dessert     Bake     High Fiber     Vanilla     Birthday     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients: 28

Cake:
Nonstick vegetable oil spray
1 cup natural unsweetened cocoa powder
4 ounces semisweet or bittersweet chocolate, chopped
1 cup hot strong coffee
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
Caramel ganache:
9 ounces semisweet or bittersweet chocolate, chopped
1 1/8 teaspoons kosher salt
1 cup sugar
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Filling and assembly:
1 1/4 teaspoons unflavored gelatin
1 1/2 cups chilled heavy cream
1/2 cup powdered sugar
1 vanilla bean, split lengthwise
Flaky sea salt (such as Maldon)
Special Equipment
Two 9"-diameter cake pans with 2"-high sides; a 9"-diameter springform pan

Steps:

  • For cake:
  • Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.
  • Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.
  • Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over.
  • If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.
  • For caramel ganache:
  • Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly.
  • Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.
  • For filling and assembly:
  • Place 2 tablespoons cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
  • Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside.
  • Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.
  • Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.
  • Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.
  • Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.
  • Sprinkle cake with flaky sea salt.




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