Light Ding Dong Cake Recipes

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.

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.

Steps:

• Slice Ding Dongs in half lengthwise and place in a 9x13 pan, cream side up.
• Soften cream cheese and mix with the sugar, vanilla and 1/2 of the Cool Whip.
• Mix until smooth and spread over the Ding Dongs.
• Mix all three puddings with the 3 cups of milk. When thick, spread over cream cheese mixture.
• Spread the rest of the Cool Whip on top.
• Sprinkle with the mini chocolate chips, if desired.
• Refrigerate until ready to serve.

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.