Ding Dong Cake

Ding Dong Cake Recipe

Ingredients

For the Cake:

• 1 box of Devil’s Food cake mix (plus ingredients listed on the box)
• 1 cup of water
• 1/2 cup of vegetable oil
• 3 large eggs

For the Cream Filling:

• 1 cup of unsalted butter, softened
• 1 cup of shortening
• 1 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 6 tablespoons of all-purpose flour
• 1 cup of milk

For the Chocolate Ganache:

• 1 cup of heavy cream
• 1 cup of semi-sweet chocolate chips

Instructions

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans.
   • In a large bowl, combine the Devil’s Food cake mix, water, vegetable oil, and eggs.
   • Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
   • Divide the batter evenly between the two prepared pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
2. Prepare the Cream Filling:
   • In a medium saucepan, whisk together the flour and milk over medium heat.
   • Cook, stirring constantly, until the mixture thickens to a paste-like consistency. Remove from heat and let cool completely.
   • In a large bowl, beat the butter, shortening, and granulated sugar until light and fluffy.
   • Add the vanilla extract and the cooled flour mixture, beating until smooth and fluffy.
3. Assemble the Cake:
   • Once the cakes are completely cooled, level them if necessary.
   • Place one cake layer on a serving plate.
   • Spread the cream filling evenly over the top of the cake.
   • Place the second cake layer on top of the filling, pressing gently to secure.
4. Prepare the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
   • Remove from heat and pour over the chocolate chips in a heatproof bowl.
   • Let sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
   • Allow the ganache to cool slightly until it thickens to a pourable consistency.
5. Finish the Cake:
   • Pour the ganache over the top of the assembled cake, letting it drip down the sides.
   • Use a spatula to spread the ganache evenly over the cake.
   • Let the ganache set at room temperature or refrigerate for faster setting.
6. Serve:
   • Slice and enjoy your homemade Ding Dong Cake!

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Would you like any variations or additional tips for the recipe?