Monday, October 7, 2013

Ding Dong Cake

So we tried this Ding Dong Cake the other day when we had friends over, and it was super duper good, and really tasted like a Ding Dong!

The original recipe I posted before, but here it is again.
Ding Dong Cake

1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar...
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers 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.  Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.

I made the cool whip layer just like it says to, but I decided I wanted to make the cake as moist as possible.  I started with this recipe, and adjusted it to my needs.  Here's what I did.

1 box Chocolate Fudge Cake Mix
1 small box chocolate pudding
6 T vegetable oil
1/2 c skim milk
4 eggs
1/2 c plain yogurt
15 oz canned pumpkin
2 c semi-sweet chocolate chips

Grease and flour 2 9 inch cake pans.  Preheat oven to 350.  Mix all ingredients together, then pour evenly in the two pans.  Bake for 30-40 minutes.  Cool completely.

This was super good, and not very difficult.  The filling is so delicious as well.  I used store bought frosting, because I was trying to make things easy, but using your own favorite chocolate frosting recipe would work even better (because of the consistency).  Happy day!
I gave this a 9, Owen gave it an 8, because it is super rich, and Noah gave it a perfect 10.


  1. I am a little confused here. Are you talking about two different recipes, or did you just alter the first one? Whichever, it sounds and looks fantastic! Love mom

    1. I altered the first one, using the recipe I linked to which I also altered. Sorry it's confusing.