The Ultimate Decadent Ding Dong Cake

Becky Hudgins Recipe

By Becky Hudgins JimorBecky

This cake recipe was given to me using a boxed mix.I decided to take the cake up 100% notches and changed it completely.This cake is one of a kind.I did my homework to make sure it isn't a copycat.This cake can be served as just a home dessert or Served at any function.Hope everyone enjoys it.Picture's of each step will be added in a few days.


Recipe Rating:
 39 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my! This cake is as decadent as the sum of its parts... and then some!

Ingredients

CAKE INGREDIENTS
12 oz
semi-sweet chocolate baking bar, melted and cooled
3 stick
3 sticks butter no salt
21/2 c
granulated sugar
3 tsp
vanilla extract
6 large
eggs
4 c
all-purpose flour
2 tsp
baking soda
1 tsp
salt
2 c
whole milk
CREAM FILLING
21/4 c
whole milk ricotta cheese, drained overnight w/ cheesecloth & squeezed dry
21/4 c
mascarpone cheese
3/4 c
powdered sugar
11/2 tsp
grand marnier (*vanilla extract may be substituted for the grand marnier.)
11/2 tsp
teaspoon ground cinnamon
1 pinch
salt
CHOCOLATE FROSTING
1/2 c
soft butter
6 Tbsp
milk
1 c
ghirardelli sweet ground cocoa
5 c
confectioners sugar
2 dash(es)
salt
1 tsp
vanilla extract

Directions

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.