Becky Hudgins Recipe

The Ultimate Decadent Ding Dong Cake

By Becky Hudgins JimorBecky


Recipe Rating:
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake
171 Comments:

Becky's Story

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.

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 Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American


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171 Comments

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DeeCee Mae Dease
Sep 26, 2013
This looks fantastic, but I will omit the cinnamon in the filling when I try this.
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Mary Gonzalez margoz
Feb 25, 2013
Hello Debbie Hudkins and Debbie Finn: I have to agree with Debbie Finn on one part- the FILLING. I made cupcakes using a boxed cake mix and want to enfuse them with the filling. But I too agree, it is too grainy and not sweet enough. I added another 1/2 cup of confectioners just to give it a pleasant sweetness and yes, I followed the directions to the "t" . I will fill them tomorrow and take them to class and find out what others think.
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Debbie Finn Debbie_Finn
Feb 8, 2013
Becky, I am sure your cake was delicious, and I knew by the list that this would be a more expensive than usual undertaking. I'm sure I screwed something up along the way, which is why mine was so inedible. I was just so disappointed that after all that work and expense it ended up in the trash. I did get a good laugh out of it, though, as it was so high and somewhat lopsided that it reminded me of the cake on Sleeping Beauty when the fairies were not allowed to use their magic. Maybe I'll wait until I can get one of those magic wands before attempting something of this magnitude again.
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Becky Hudgins JimorBecky
Feb 7, 2013
Debbie maybe you should try following the directions more closely because the cake is moist and delicious.Expensive I can agree with that.You should have weighed the expense before you made the cake.It plainly shows the ingredients and that was your fault for buying and baking the cake.Evidently it was a delicious cake it won a BLUE RIBBON and a WRITE UP IN THE NEWSPAPER.NO DISRESPECT just MY THOUGHTS.
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Debbie Finn Debbie_Finn
Feb 4, 2013
Sorry, Becky. I did not mean any disrespect to you. You are obviously a better baker than I. This cake (for me) was inedible and so expensive!