Giant Ding Dong Cake

Giant Ding Dong Cake

144
TheThreeDogKitchen 4

"If you are a true lover of the small snack cakes, you will LOVE this version!!"

Ingredients

2 h 15 m {{adjustedServings}} servings 672 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

144
  1. 171 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is a FUN recipe! I have made it as a cake and as cupcakes. For the cake version, I agree that you should make it in layers, rather than putting all the filling into the center. As cupcak...

The flavor of this cake was very good, but I guess I'm not a bit "Ding Dong" fan....I thought there was too much cream filling in one place. I made this again but as a 3-layer torte with half t...

Loved it! Made it twice in one week! Just a few helpful hints that I feel were left out of the recipe. 1st, the recipe doesn't clarify which kind of choc. chips. Don't use milk chocolate, use se...