GIANT DING DONG CAKE
If you are a true lover of the small snack cakes, you will LOVE this version!!
Provided by TheThreeDogKitchen
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
- In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
- Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
- Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
- Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
Nutrition Facts : Calories 671.8 calories, Carbohydrate 72 g, Cholesterol 84 mg, Fat 42.7 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 577.3 mg, Sugar 49.5 g
DING DONG CAKE
My hubby loves Ding Dongs so when I saw this recipe in a church cookbook I had to try it. He loves it and it isn't complicated to make. The filling can also be used to make Twinkies. This recipe may easily be made in round layer cakes.
Provided by Country Cook in Okl
Categories Dessert
Time 55m
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Bake cake according to directions on box, using a 9x13-inch pan. After it cools, slice in half horizontally and set aside until filling is prepared.
- FILLING: Combine milk and flour. Cook until thick, then cool. Mix butter and shortening for 4 minutes. Add sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more.
- Spread on bottom layer of cake and replace top layer of cake.
- ICING:.
- Combine butter, vanilla, milk, cocoa and mix. Add powdered sugar until quite thick.
DING DONG CAKE
Make and share this Ding Dong Cake recipe from Food.com.
Provided by mydesigirl
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Crumble the Ding Dongs on the bottom of a 9x12-inch pan.
- Beat the cream cheese, pudding and milk together.
- Pour over the crumbled Ding Dongs.
- Top with the Cool Whip.
- Keep refrigerated.
Nutrition Facts : Calories 430.8, Fat 32.4, SaturatedFat 22.2, Cholesterol 79.5, Sodium 439.6, Carbohydrate 27.7, Sugar 20.6, Protein 8.7
DING DONG CAKE
I made this cake last year for a Christmas party. When I got home, I had 25 pieces of paper asking for the recipe. It is a simple, easy cake to make, but the finished product tastes just like ding dong cakes. If you want a cake that is impressive and want to get raves, this one is it bar-none.
Provided by STARTERWIFE
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake and divide into layers (I used 9x13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions.
- Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
- Spread filling between layers and frost entire cake with milk chocolate frosting.
- (Please don't substitute anything for the milk chocolate frosting--it tastes like candy and the other frostings don't).
Nutrition Facts : Calories 566.7, Fat 32.5, SaturatedFat 8.4, Cholesterol 54.9, Sodium 458.4, Carbohydrate 69.1, Fiber 1.4, Sugar 51.5, Protein 5
DING DONG CAKE
From a site called I Am Baker and just that different from others on this site. This cake is one of those cakes that works perfectly as one. The ganache on its own is a bit bitter (when using semi-sweet chocolate), the filling is light and wonderful but does not stand alone like a pudding or sweet frosting, and the cake is just chocolate perfection. But these three elements work together in perfect harmony. this filling is also known as an Ermine frosting. This frosting has a few extra steps compared to a traditional American buttercream, but the result is well worth it. Subtle and creamy, it is the PERFECT filling for this beyond rich cake.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 1 Layered Cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- CHOCOLATE CAKE.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- FILLING.
- Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
- Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
- Remove from heat, stir in vanilla and let cool completely.
- Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
- Add in the milk mixture and beat again until mixture resembles a whipped cream.
- GANACHE.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
- (Ganache should be cool when pouring over cake).
- When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
- NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.
Nutrition Facts : Calories 867.3, Fat 62, SaturatedFat 33.8, Cholesterol 132.6, Sodium 639.2, Carbohydrate 84.3, Fiber 8.8, Sugar 52.6, Protein 11.7
SALTED CARAMEL "DING DONG" CAKE
It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
Provided by Janet McCracken
Categories Cake Chocolate Dessert Bake High Fiber Vanilla Birthday Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 28
Steps:
- For cake:
- Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.
- Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.
- Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over.
- If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.
- For caramel ganache:
- Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly.
- Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.
- For filling and assembly:
- Place 2 tablespoons cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
- Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside.
- Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.
- Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.
- Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.
- Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.
- Sprinkle cake with flaky sea salt.
DING DONG CAKE
Make and share this Ding Dong Cake recipe from Food.com.
Provided by mr gene
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook milk and flour until thick and cool.
- Beat sugar and Crisco 4 minutes.
- Add vanilla and beat 2 minutes more.
- Spread between cake layer (all of it).
- Then frost it with your favorite frosting and refrigerate for 2 hours.
Nutrition Facts : Calories 1158.5, Fat 64.3, SaturatedFat 21.6, Cholesterol 115.6, Sodium 617.1, Carbohydrate 140.6, Fiber 3.2, Sugar 33.5, Protein 11.9
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300ZX - FOOD II - ^ DING DONG CAKE
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