Ding Dong Cake
Wednesday, April 12, 2017
Ding Dong Cake
The classic made into a cake. Chocolate deliciousness with a rich cream filling.
Course Dessert
Cuisine chocolate
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Feed Your Soul Too
Ingredients
Cake
Filling
Glaze
Instructions
Filliing:
Glaze:
Recipe Notes
Adapted from http://generallycrispy.com/2014/03/08/ding-dong-recipe/
The classic made into a cake. Chocolate deliciousness with a rich cream filling.
Course Dessert
Cuisine chocolate
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Feed Your Soul Too
Ingredients
Cake
- 1 Cup All-Purpose Flour
- 1/4 Cup Cocoa
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- Pinch
- Salt
- 6 TbspUnsalted Butter softened
- 3/4 Cup Sugar
- 2 Whole Eggs
- 1 Tsp Vanilla Extract
- 1/2 Cup Milk
Filling
- 4 Tbsp Unsalted Butter softened
- 1 Cup Confectioners Sugar
- 1/2 Tsp Vanilla Extract
- 2 Tsp Milk
Glaze
- 12 Ounces Dark Cocoa Candy Melts
- 2 Tbsp Vegetable Oil
Instructions
- Spray your Cake Pan with Cooking Spray
- In a Medium bowl combine Flour, Cocoa, Baking Power, Baking Soda and Salt.
- In Mixing Bowl, beat Butter and Sugar until light and fluffy.
- Add eggs one at a time.
- Add Vanilla and mix well.
- Add Flour Mixture in thirds alternating with milk, beat well after each addition.
- Bake for 17 to 19 Minutes at 325 degrees or until toothpick inserted in the middle comes out clean.
- All to cool completely.
- Cut cake in half horizontally.
Filliing:
- In a mixing bowl, beat butter and sugar with electric mixer until well mixed, scraping down the sides as necessary.
- Add Vanilla and Milk and beat until Light and Fluffy.
- Top the cake with the filling and put the top piece back on.
Glaze:
- Melt candy in a double boiler. Add the oil and stir completely together.
- Pour the glaze over the cake and let it drip evenly down the sides.
- Let set in fridge for at least 4 hours.
Recipe Notes
Adapted from http://generallycrispy.com/2014/03/08/ding-dong-recipe/