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
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
HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
- In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
- In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.
- In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
- Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.
- Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
- Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.
KING FONG
Cooking Channel serves up this King Fong recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the soda, juices, rum and vodkas in a large glass filled with ice. Serve with a straw.
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DING DONG CAKE RECIPE {BETTER THAN HOSTESS!}
From mamagourmand.com
4.6/5 (28)Total Time 2 hrs 5 minsCategory CakeCalories 808 per serving
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment on bottom, and then spraying the parchment. Set aside.
- In a medium saucepan whisk together flour and half and half. Cook over medium heat, whisking constantly, until very thick and the consistency of pudding. This will take about 3-5 minutes. Remove from heat and stir in vanilla. Set aside to cool completely. Mixture will become very thick.
- Place the chocolate chips into a heat proof bowl. Warm the heavy cream in a small saucepan until it starts to bubble around the edges and simmer gently.The heavy cream may be heated in the microwave as well, but I find the stove top method more reliable. If the cream boils or overheats, it could burn the chocolate, which causes the mixture to separate.
- Place the bottom layer cake, top down, on a cake platter or serving plate. Tuck strips of parchment or wax paper under the cake edges to "catch" drips and excess ganache.
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