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Ding Dong Cake

The classic made into a cake. Chocolate deliciousness with a rich cream filling.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 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

Filling

  • 4 Tablespoons Softened Butter 1/2 Stick
  • 1 Cup Confectioners Sugar Powdered Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1-2 Teaspoons Milk

Glaze

  • 1 Package 12 OZ of Dark Cocoa Candy Melts
  • 2 Tablespoon 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.
  • Serve and enjoy!