Best 3 The Ultimate Decadent Ding Dong Cake Recipes

DING DONG CAKE RECIPE

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!

THE ULTIMATE DECADENT DING DONG CAKE

Steps:

• 1. PREHEAT oven to 350° F. Grease four 9-inch-round baking pans
• 2. FOR CAKE: IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS. BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
• 3. POUR into prepared baking pan(s).
• 4. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
• 5. let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.
• 6. Cream Filling: Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
• 7. Frosting: Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
• 8. Add confectioners sugar, salt and vanilla. Beat until smooth.Set aside.
• 9. How to assemble your Ding Dong Cake: Divide Cream Filling into 3 portions. On top of bottom cake layer add 1/3 cream filling.Top with a cake layer.Add 1/3 cream to the top then add another cake layer.Add the remaining cream and top with last cake layer.
• 10. Adjustment: Align layers making sure they are all even.This will be a tall cake.Add frosting to cake.Make sure you use all the frosting.Refridgerate until ready to cut and serve.

DING DONG CAKE

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.