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.
1PREHEAT oven to 350° F. Grease four 9-inch-round baking pans
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.
3POUR into prepared baking pan(s).
4BAKE 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.
5let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.
Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
8Add confectioners sugar, salt and vanilla.
Beat until smooth.Set aside.
9How 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.
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.