Best 8 Ding Dong Cake Recipes

GIANT DING DONG CAKE

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.

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.

NO BAKE DING DONG CAKE

Steps:

• 1. Cut ding dong in half lengthwise. Place them, cream side up, on the bottom of a 9x13 pan. Blend 1 tub Cool Whip with cream cheese. Blend until smooth and spread over ding dongs.
• 2. Mix 2 boxes of pudding with the milk. Layer in pan and top with the other tub of Cool Whip. Refrigerate overnight.

DING DONG CAKE

Steps:

• Bake cake according to directions on box, using a 9x13-inch pan. After it cools, slice in half horizontally and set aside until filling is prepared.
• FILLING: Combine milk and flour. Cook until thick, then cool. Mix butter and shortening for 4 minutes. Add sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more.
• Spread on bottom layer of cake and replace top layer of cake.
• ICING:.
• Combine butter, vanilla, milk, cocoa and mix. Add powdered sugar until quite thick.

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 RECIPE - (4.7/5)

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

DING DONG CAKE

Steps:

• 1. Prepare Devil's Food cake mix by box directions. Place on rack and let cool.
• 2. Filling: Mix powdered sugar, margarine, and crisco. Beat on high with electric mixer 5 minutes.
• 3. Add vanilla and whipping cream and beat for 3 minutes more.
• 4. Spread between layers of cake. (If using a bundt cake pan, using a thread, slice the bundt cake in half to create at least 2 layers.)
• 5. Ice the layers of cake with your favorite chocolate icing.

DING DONG CAKE

Steps:

• 1. Preheat oven to 300 and grease and flour two nine inch round pans. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand stirring occasionally, until chocolate is melted and mixture is smooth.
• 2. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly (about three minutes). Slowly add oil, buttermilk, vanilla and melted chocolate to eggs. Beat until well mixed. Add sugar mixture and continue to mix till well blended. Divide between the two greased pans and bake 50-60 minutes. Cool layers completely before proceeding.
• 3. Marshmallow frosting- 2 large eggs, 1/2 cup sugar, 1/4 cup light syrup, 1 tablespoon water, 1 teaspoon vanilla extract.
• 4. Combine frosting ingredients and add a pinch of salt. Beat until thick and fluffy, about 8 minutes. Beat in a bowl placed over hot water for first few minutes. Beat till cool if mixture is not thick enough.
• 5. Ganache frosting- 1/2 pound semisweet chocolate, 1/2 cup heavy cream, 1 teaspoon sugar, 1 and a half tablespoon light corn syrup, 2 tablespoons unsalted butter.
• 6. Finally chop chocolate. In a 2 quart saucepan, bring cream, sugar and syrup to a boil on low heat. Whisking. Remove from heat and add rest of ingredients.
• 7. Assemble reserving enough marshmallow frosting to pipe on top of cake.