Red Velvet Layered Ding Dong
Who can honestly say that they did not love a Ding Dong as a kid? I know I did. I have twice, now, made an adult version and made it into a Ding Dong Cake. This time I decided to elevate the after school treat to a Red Velvet Layered Ding Dong. Can I tell you how good this is? The cake is moist. The filling is better than you remember and the chocolate coating is over the top because I used Ghirardelli chocolate. This recipe is such a keeper.
I tried to also create a slightly different look. Instead of making a cake and instead of them in the oval shape we remember, I made them into squares. I made the cake like a sheet cake. Then, I used a little square ramekin as a measuring tool to make the squares I wanted out of the cake. With the squares made, I needed to cut them in half horizontally so I could make my stacks. When you have a circular cake, all you need to do to make this horizontal cut is rotate the cake. With these squares, this task was a little more deliberate. The way I kept the cut pretty level was to begin with a horizontal cut on the corner. In this way, I was able to rotate the knife around the cake in lieu of cake around the knife.
There is something about red velvet cakes. That red coloring is so distinct. When you see the red contrasted against the white filling in this recipe, the cake has the traditional look of a red velvet cake. But this Red Velvet Layered Ding Dong is covered in chocolate. Hence, you need to bite into it to see the actual Ding Dong to see the surprise – the actual colors. Bottom line, I need to make this recipe again soon.
The cake and filling ingredients.
The cake in the pan, baked, and then, turned out on a baking rack.
Cutting the cake into squares, and then, cutting horizontally.
The Red Velvet Layered Ding Dong plated.
- 1 Cup of Flour
- 1/4 Cup of Cocoa Powder
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- Pinch of Salt
- 6 Tablespoons Softened Butter (3/4 of a Stick)
- 3/4 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1/2 Cup of Milk
- 1 tube of red food coloring
- 4 Tablespoons Softened Butter (1/2 Stick)
- 1 Cup Confectioners Sugar (Powdered Sugar)
- 1/2 Teaspoon Vanilla Extract
- 1-2 Teaspoons Milk
- 1 Package (12 OZ) of Ghirardelli Dark Chocolate chips
- 2 Tablespoon Vegetable Oil
- 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 the food coloring 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 into squares.
- Next, cut cake in half horizontally.
- 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 each cake square with the filling making a stack three high.
- 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.
- Serve and enjoy!