DING DONG CAKE
This cake has become an addiction for my family! Any time we have to take something to eat to a gathering and we take this people always want the recipe! It's sooo good and sooo simple! Prep time and cook time depend on the cake and how long you let it cook and cool. UPDATE: 9/30/13: I made this cake yesterday using a specific...
Provided by Staci Ojeda
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. Prepare and bake cake as directed on box. (2 round cake pans) EXCEPT USE MILK INSTEAD OF WATER AND ADD ONE EXTRA EGG AND MELTED BUTTER INSTEAD OF OIL. Filling: Mix and cream the butter and cream cheese. Add powdered sugar 1 cup at a time and fold in cool whip. After cake is completely cooled split layers and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. You can put a thick layer of filling between the layers, you'll have plenty so don't be stingy with it. (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut) Then frost entire cake with the chocolate frosting. Keep refrigerated as the filling gets soft as it warms up and will ooze out the sides of the cake.
- 2. ok. for the record I tried the recipe using milk, extra egg and butter and while I liked it the day it was made the cake has dried out really bad since (the leftovers). Making the cake according to the box directions in the past and having leftovers.. this has not been a problem.
DING DONG BUNDT CAKE
This Ding Dong Bundt Cake is unbelievably amazing! The chocolate cake is extremely moist and the cream filling is completely made from scratch and tastes incredible. It is topped with a rich chocolate ganache. This cake will become a new staple.
Provided by Nikki
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine all the ingredients and mix for three minutes.
- Grease a 12-cup bundt pan with butter and flour or something like Baking Joy cooking spray.
- Bake at 350 degrees F for 35 to 45 minutes. Cake is done when toothpick comes out clean
- Invert cake on a wire rack. Cool completely
- Pour milk and flour into a medium sauce pan and whisk together very well to make sure there are no lumps.
- Place pan on stove and turn the heat to medium and stir constantly to make a roux.
- Remove from heat and add vanilla. Allow to cool.
- While the mixture is cooling, cream butter and sugar together in a medium bowl for about 9 minutes.
- Add the cooled roux to the butter mixture and beat again until it is well blended and the sugar is completely dissolved.
- Carefully cut the cake in half and remove the top half and set aside.
- Spoon filling over the bottom of the cake and then spread evenly.
- Replace the top of the cake.
- In a microwave safe dish heat cream and butter until it just begins to boil. (About 2 minutes)
- Pour in chocolate chips and stir until melted and smooth.
- Carefully place cake back on the wire rack with paper towels under it.
- Drizzle Ganache Frosting over cake.
- After the frosting is set carefully move cake to cake stand or serving plate.
- Refrigerate cake for 1 to 2 hours before serving.
GIANT DING DONG CAKE
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
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
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
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
EASY DING DONG CAKE
This Easy Ding Dong Cake is as much fun to eat as it is to say! A delicious chocolate cake recipe that's perfect for potlucks, BBQs and anytime you need a chocolate fix.
Provided by Jenny
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. and spray two 9 inch cake pans generously with cooking spray. Place cake mix, eggs, oil, whipping cream, sour cream and pudding mix into a large mixing bowl or stand mixer. Beat until well combined. Cake mix will be thick. Divide batter between the two cake pans and bake for 25-28 minutes or until a toothpick comes out clean. Remove pans from oven and let cool completely. Use a plastic knife to loosen edges of cake. When cool, flip pans to remove cakes. Use long serrated knife to cut top of one of the cakes if not straight. I removed a thin top layer to make bottom cake flat. Place flat cake on top of a cake stand.
- To prepare filling, place butter, marshmallow cream and vanilla into a large mixing bowl or stand mixer. Beat until smooth and well combined. Place most of filling on cake that's on the cake stand. Spread evenly, leaving a 1 inch border. Carefully top with second cake layer.
- To prepare ganache, place chocolate chips over a double boiler to melt. Stir until melted and smooth. Slowly stir in heavy cream until combined and smooth. Stir in corn syrup until smooth. For best results, let ganache cool for 10-15 minutes before pouring over cake. Stir often to keep smooth, I like my ganache to thicken slightly to make the best drips over the top of the cake.
- Carefully pour desired amount of ganache over top of cake letting some drip down sides. I had some extra ganache left over. Serve cake slices at room temperature.
Nutrition Facts : Calories 486 kcal, Carbohydrate 44 g, Protein 6 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 95 mg, Sodium 390 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
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- Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
- 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.
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