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Giant Ding Dong Cake

Giant Ding Dong Cake

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TheThreeDogKitchen

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Auntie D in MN
74
5/9/2008

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 cupcakes, I used a pastry bag with a large tip, inserted it into the top of each cupcake and filled until I saw the top of the cupcake rise. I dipped the top of each cupcake into the glaze and let set before adding the white swirl. I got 21 cupcakes, filling each 3/4 full and cooking for 18 minutes. These are better made the day before. Also, you really need to whip the filling mixture to incorporate all the ingredients well.

IMP70
58
11/12/2003

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 the cream between each layer and covered with the chocolate glaze. As a torte -- it was one of the BEST cakes I've ever made. The comments were "which bakery did you get this from?" -- I love refrigerated chocolate cake and this one is AWESOME!

DORIMONTOYA
43
1/3/2011

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 semi-sweet. the milk chocolate never really dried they just stayed shiney, sticky and were too sweet. 2nd in the instructions where it says to whip the white center for four minutes, I think it should be more like 8-10, that's how long it took for mine to get really fluffy.