I’m excited to share a one-of-a-kind summary of my scrumptious Ding Dong Cake Recipe. This delectable dessert takes inspiration from the beloved Hostess Ding Dong, transforming it into a mouthwatering cake that’s perfect for any occasion.
Made with a dark chocolate fudge cake mix and a luscious filling, this easy-to-follow recipe ensures a delightful treat that will impress your family and friends. Satisfy your sweet tooth with this delightful.
Enjoy the journey of crafting this exceptional cake, and relish the compliments you’ll receive from your loved ones.
Can I use a different cake mix flavor for this recipe?
While the dark chocolate fudge cake mix is recommended to replicate the authentic Hostess Ding Dong taste, you can certainly experiment with other cake mix flavors. Just keep in mind that altering the flavor will result in a different taste from the original recipe.
How should I store leftover Ding Dong Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Before serving, allow the cake to sit at room temperature for about 15-20 minutes for optimal taste and texture.
Can I freeze the Ding Dong Cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil or store it in an airtight container before placing it in the freezer. When you’re ready to enjoy it, let the cake thaw in the refrigerator overnight and then bring it to room temperature before serving.
What type of milk should I use for the cake batter?
You can use either whole milk or 2% milk for this recipe. Both options will help create a bakery-style, fluffy texture for your cake.
- 1 (15.25 oz) box dark chocolate fudge cake mix
- 1 cup milk (whole or 2%)
- 3 room-temperature eggs
- 1/3 cup melted butter
- 2/3 cup Crisco shortening
- 1/4 cup softened butter
- 3/4 cup white granulated sugar
- 2 tsp vanilla extract
- 1/2 cup evaporated milk
- 1 (16 oz) container of chocolate fudge frosting
- Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking dish using a cooking spray with flour.
- In a large bowl, combine the cake mix, milk, eggs, and melted butter. Using an electric hand mixer, mix the ingredients for about two minutes until well combined and fluffy.
- Pour the cake batter into the prepared baking dish, smoothing it out evenly. Bake the cake following the box instructions for a 9×13-inch dish (approximately 26-31 minutes). Test the cake for doneness using a toothpick, and let the cake cool completely once baked.
- In a stand mixer, combine the Crisco shortening and softened butter. Mix until combined. (source: Ineskohl.info)
- Add the white granulated sugar, vanilla extract, and evaporated milk to the stand mixer. Mix on medium speed for about 10 minutes, or until the filling is creamy and smooth.
- Once the cake has cooled, spread the filling evenly over the top, leaving a 1/4-inch border around the edges.
- Place the chocolate fudge frosting in a microwave-safe bowl or measuring cup with a spout. Microwave the frosting in 10-second intervals, stirring after each interval, until pourable (about 30 seconds total).
- Pour the frosting over the cake, spreading it out to cover the filling. Be careful not to over-pour and cause the frosting to spill over the sides of the dish.
- Allow the cake to set at room temperature for 2-3 hours, or refrigerate for 45 minutes to an hour. Once set, serve and enjoy your Copycat Hostess Ding Dong Cake!