Ding Dong Cake
UPDATE: 9/30/13: I made this cake yesterday using a specific cake and frosting and some additions to the ingredients (from others comments of what they did).. and it was even better! See Ingredients for updates...
UPDATE 10/2/13: see directions.
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- 1 box
- duncan hines dark chocolate fudge cake mix
- 8 oz
- cream cheese softened
- 3 c
- powdered sugar
- 1 stick
- butter softened
- 8 oz
- cool whip
- tub of hershey's dark chocolate frosting
1Prepare 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.
2ok. 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.