DING DONG CAKE

I made it for my son’s 21st birthday, and it’s so good. I used two cans of cake mix and cut them into several layers. There was a lot of filling and it’s divine; so smooth and creamy! I added another 1/2 C powdered sugar on top of the last mix because I like it sweeter, but I didn’t have a recipe like this and I’m going to use this filling everywhere because you can do a lot of different things with it. Thank you very much for posting this : )

I had a piece of Ding Dong cake for the first time last Friday night at a local restaurant and it was fantastic, so I wanted a recipe that was as close to it as possible. This recipe does the trick. I made it in two nine-inch round cake pans. I spread it out in four layers and used the filling between three layers. I had a little left over and probably could have used more between layers. The icing was excellent. I used just over 3 cups of powdered sugar for the icing and it was perfect. I was EXTREMELY happy with this recipe and I will definitely pass it on to my friends who had a piece of cake and were RAVY about it.
THANK YOU FOR THIS WONDERFUL RECIPE THAT WILL SURELY AMAZE EVERYONE WHO TRIES IT!

Ingredients :

1 box of chocolate cake mix
1 package of cream cheese (softened)
3 cups of powdered sugar
1 stick of margarine (softened)
1 container of cold whip
1 container of chocolate icing
1 TBS milk

DIRECTIONS :

1 – Make the cake as indicated on the box in a 9×13 mould. Once finished, leave to cool for 10 min. Then put the cake on the cooling grid, once cooled, cut it in half and put one half back in the bottom of the mould,
2 – Make the glaze. Mix the softened fromage frais, 3 cups of powdered sugar, 1 stick of softened margarine, all in the blender. Then add the cold whisk.
3 – Spread this over the layer of cake in the pan, then put another layer on top of it.
4 – Now take 1 can of chocolate icing, add 2 tablespoons of milk, stir well and spread on the cake. Keep in the refrigerator

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