Ding Dong Cake
The classic made into a cake. Chocolate deliciousness with a rich cream filling.
Ingredients
Cake
- 1 Cup All-Purpose Flour
- 1/4 Cup Cocoa
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- Pinch Salt
- 6 Tbsp Unsalted 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 https://generallycrispy.com/2014/03/08/ding-dong-recipe/