Saturday, April 30, 2011

Ding Dong Cake

First of all let me start by saying I am embarrassed about my   I had company over for a dinner party and never got a picture of the entire cake... Oh well,  hopefully you can use your imagination.  ;-)  This is one of my favorites to make and eat.  It brings me back to being a kid eating one of my favorite snacks...the Ding Dong!

For the cake
2 cups of sugar
1 3/4 cups of all-purpose flour
3/4 cup of cocoa
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of salt
2 eggs
1 cup of milk
1/2 cup vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water

Preheat oven to 350 degrees.  Grease and flour two 9-inch round cake pans or one 10-inch round cake pan

In the bowl of a stand mixer fitted with the paddle attachment, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.  
Add eggs, milk, oil and vanilla.  Beat on medium speed for about 2 minutes.  
Stir in boiling water.  Batter will be thin.
Pour into prepared pans.
Bake 30-35 minutes for the two 9-inch pans or 45-55 minutes for the 10-inch pan.  Cake is ready when a toothpick inserted in the middle comes out clean.
Cool completely.

Once the cakes have completely cooled, use a spoon to scoop out a thin layer in center of one cake to within 1-inch from the sides.  Discard the removed section or use for another recipe.
For the single 10-inch cake cut a 1-inch layer off the top and follow the above directions to scoop the center out.

Cream Filling
2 teaspoons of very hot water (not boiling)
1/4 teaspoon of salt
1 jar of marshmallow cream
1/2 cup of shortening
1/3 cup of confectioners sugar
1/2 teaspoon of vanilla

Dissolve the salt in the hot water.  Set aside until cooled.
With a mixer fitted with the whisk attachment, whip the cream, shortening, sugar and vanilla until fluffy.
Add the water/salt mixture when it's cooled and whip well.

Cream taken from Sugar Derby

Using a spatula, scoop the cream into the cake center and spread until evenly distributed.
Replace the removed cake top (or second cake if you made two 9-inch)

Ganache Topping 
1 cup of chocolate chips
1/4 cup of shortening
3 tablespoons of corn syrup 
2 1/4 tablespoons of water

Combine all ingredients in the top of a double broiler and stir until melted and smooth. 
Pour over cake and smooth down the sides.  
Refrigerate until chilled.

Store in the refrigerator.


  1. Oh my goodness. That ding dong cake sounds so delicious. We all forget to take pictures of our foods sometimes. lol That is real life. Eating the food instead of taking pics of it. Ha ha. I never thought I'd say that. The strange things we do as food bloggers :)

  2. Well I am glad you understand!! hahaha btw..I get so much inspiration from your blog. love it!
    Let me know if you try this one. Curious to see what you think. ;-)

  3. Bookmarked! Ding Dongs bring back great memories. Have you ever eaten one frozen? Delish! Can't wait to try this cake. It looks too good to pass up!

  4. YYuuuuummmm! Melody...I have had a chilled ding dong but never a frozen one....I have to try that!

  5. Now this cake belongs to me and me alone! When Star and her sister were small I would wake them up in the middle of the night for a surprise ding done party. We would quietly go to the kitchen (so we wouldn't wake up their dad) have scrambled egg sandwich's with choc. ding dong's for dessert. We would giggle, have fun, and tell stories,,,just making good family memories. Not healthy I know, but at that time we could have cared less! Star made this cake for my last b.d. and all the great memories came rolling back! It was even WAY better than those ding dongs of the past !!!

  6. Ahh that brings back so many memories mom. I what to do that with Brax and Con but I know I would NEVER get them back to sleep! LOL I am trying to come up with desserts you can eat now that you are off the chocolate!