Ding Dong Cake Recipe 455 Recipes
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
DING DONG CAKE RECIPE - (4.7/5)
Provided by mzander
Number Of Ingredients 7
Steps:
- 1 - Make cake as directed on box in a 9x13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan, 2 - Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip. 3 - Spread this on cake layer in pan, then put other layer on top 4 - Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge
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