The Ultimate Decadent Ding Dong Cake Recipes

Steps:

• 1. PREHEAT oven to 350° F. Grease four 9-inch-round baking pans
• 2. FOR CAKE: IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS. BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
• 3. POUR into prepared baking pan(s).
• 4. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
• 5. let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.
• 6. Cream Filling: Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
• 7. Frosting: Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
• 8. Add confectioners sugar, salt and vanilla. Beat until smooth.Set aside.
• 9. How to assemble your Ding Dong Cake: Divide Cream Filling into 3 portions. On top of bottom cake layer add 1/3 cream filling.Top with a cake layer.Add 1/3 cream to the top then add another cake layer.Add the remaining cream and top with last cake layer.
• 10. Adjustment: Align layers making sure they are all even.This will be a tall cake.Add frosting to cake.Make sure you use all the frosting.Refridgerate until ready to cut and serve.

Steps:

• 1. Prepare and bake cake as directed on box. (2 round cake pans) EXCEPT USE MILK INSTEAD OF WATER AND ADD ONE EXTRA EGG AND MELTED BUTTER INSTEAD OF OIL. Filling: Mix and cream the butter and cream cheese. Add powdered sugar 1 cup at a time and fold in cool whip. After cake is completely cooled split layers and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. You can put a thick layer of filling between the layers, you'll have plenty so don't be stingy with it. (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut) Then frost entire cake with the chocolate frosting. Keep refrigerated as the filling gets soft as it warms up and will ooze out the sides of the cake.
• 2. ok. for the record I tried the recipe using milk, extra egg and butter and while I liked it the day it was made the cake has dried out really bad since (the leftovers). Making the cake according to the box directions in the past and having leftovers.. this has not been a problem.