Giant Ding Dong Cake140 Reviews
- Prep: 25 min
- Cook: 50 min
- Ready In: 2 hr 15 min
“If you are a true lover of the small snack cakes, you will LOVE this version!!” - by TheThreeDogKitchen
Original recipe yields 1 - 10 inch round cake
- 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.
Amount Per Serving (12 total)
- 672 cal
- 42.7 g
- 72 g
Based on a 2,000 calorie diet
Reviews (140)Rate This Recipe
"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 ..." See moreused 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."
"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 cre..." See moream 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!"
"Well, I made this cake just yesterday. I just couldn't do the cutting and scooping out the cake. So I spooned the filling into a decorator's bag and pipped the filling into the cake. I made several ho..." See moreles on top of the cake (I had flipped the cake upside down on a cake plate). Please use the tip that is the most narrow, as you do not want big holes at the top of the cake. I must of had about 25 small holes from the nozzle of the bag, placing just enough filling, making the cake rise a tad. I was able to use all the filling into the cake. I then went and let the cake set while I did the frosting. For the frosting, I put more of the chocolate chips in then what I orginally posted the recipe at, most likely about 1/2 cup more. This cake is a must for the frig it seems to be more abundance with flavor when it sets for about 2-3 hours. I hope this helps someone. Cheryl Try using cupcakes! and dip them in the frosting, let cool on tray. WOWZA"
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