HOW TO MAKE DING DONG CAKE
The Simple Ding Dong Cake is a chocolate cake with a cream filling that is prepared in a pan measuring 13 inches by 9 inches. And you’re right, it does have the flavor of a Hostess Ding Dong!
Who doesn’t have a soft spot in their heart for a gooey piece of chocolate cake? With a layer of chocolate cake, a layer of cream filling, and a layer of decadent fudge frosting, this Simple Ding Dong Cake takes things to the next level.
The recipe is best defined as being semi-homemade since you will be using a cake mix purchased from the shop and a chocolate fudge frosting also purchased from the store. Because of these time-saving techniques, putting together this cake is a breeze.
This dish was taken from a church cookbook that was released in the 1980s. It’s great that someone wanted to bake their own Hostess Ding Dongs when they were first introduced in 1967. The cake has a flavor that is quite reminiscent of a Ding Dong candy.
Since it uses some store-bought shortcuts, putting together this cake couldn’t be easier. This recipe begins with a chocolate cake mix as its foundation (read the back of the box for any extra ingredients that are required; the instructions for making the cake will be followed exactly). Shortening, butter, evaporated milk, vanilla extract, and sugar are the components that go into making the cream layer. The topmost layer is just a basic can of frosting purchased from the shop. To get the appearance of a ding dong, use a frosting made of dark chocolate or a dark chocolate-based coating.
THE INGREDIENTS LIST:
A 15-oz Pkg.Of chocolate fudge cake mix.
½ Cup.Of softened butter.
⅔ Cup.Of shortening.
¾ Cup.Of granulated sugar.
2 Tsp.Of vanilla extract.
½ Cup.Of evaporated milk.
A 16-oz can. Of chocolate fudge frosting.
Bake the cake mix for 35 minutes at a temperature. of 325 degrees Fahrenheit, following the instructions on the packaging. It will be easier to keep the cake from doming if the temperature is reduced, and let the cake fully cool.
Once the cake has cooled, using a stand mixer, beat the butter, Crisco, sugar, vanilla, and evaporated milk on high for 15 minutes. The combination will be airy and ethereal in appearance. Spread it all over the cake after it’s cooled.
Take the lid off the can of frosting and set it aside Go out of the trash and throw away the foil. Put the can of frosting into the microwave and heat it for a minute and a half. Mix the frosting, then return it to the microwave for an extra fifteen seconds, or until it can be poured.
Add the frosting on top of the cream and smooth it out evenly. You have the option of letting the frosting harden at room temperature for about two to three hours, or placing it in the fridge for forty-five minutes.