Ding Dong Cake

 

For whatever reason, I was thinking about the boxed lunches that I used to take to school when I was a little girl. Looking back, those were pretty good. This was in the day of lunchboxes and those half size thermoses that always contained a cup full of nice, hot, homemade soup. Sometimes the soup was accompanied by a roll, half a sandwich, or a fruit cup. Many times I would have dessert in the form of something that my mother had baked, or, when she was busy, a Hostess cupcake, or a Ding Dong.

 I was thinking about those Ding Dongs, with their waxy chocolate coating, and wondered if they could be homemade, only better. There are so many recipes online that you’re sure to find one to your liking. This is my version that has a deeper, darker, richer chocolate flavor, with a hint of espresso powder that takes it over the top. Try it and you’ll see what I mean. 

 

Ding Dong Cake

 2 sticks unsalted butter, room temperature

1 13.25-oz. box Triple Chocolate Fudge cake mix

Water, oil, and eggs needed for the cake mix (see pkg. directions)

1 1/3 c. dark chocolate chips

1 c. heavy cream

½ t. espresso powder

2 c. powdered sugar

¼ t. kosher salt

1 16-oz. jar Marshmallow Fluff

2 t. vanilla

 Preheat to 350° F. Spray a straight-sided 9” x 13” pan with Pam, and then line it with parchment paper allowing a 2” overhang on either side to facilitate easy removal from the pan.

 Prepare chocolate cake mix by mixing in the water, oil, and eggs as listed on the package directions. Pour the batter into the baking pan.

 Bake until it tests done, about 25 minutes. Place the pan on a wire rack and let cool completely, about 1 hour.

 When the cake is almost cool, place chocolate chips and heavy cream into a medium microwave-safe bowl. (I use Duralex) Microwave on HIGH in 15-second increments, whisking after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. Stir in espresso powder.

In the work bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, 3 to 4 minutes. Turn off the mixer. Add powdered sugar and kosher salt, and beat on low until combined, 1 to 2 minutes. Beat in marshmallow fluff and vanilla until combined, about 2 minutes.

Turn out onto the cake and spread into an even layer. Refrigerate until the filling is set and no longer tacky when touched, about 30 minutes.

Give the chocolate ganache a good stir and spread evenly over the filling, smoothing it out with an offset spatula. Refrigerate until the chocolate is set, about 1 hour. Cut into 18 pieces.

As an Amazon Associate I earn from qualifying purchases.