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Ding Dong cake with box cake mix is one of the easiest and most delicious cakes that you will create. It is made with a box of chocolate cake mix, has a delicious cream filling, and a layer of chocolate ganache on top.  The best part about this cake? It tastes just like Ding Dongs we all love, but in a 13×9 cake! 

Ding Dong Cake

Ding Dong Cake is a decadent treat that is loved by all who try it! With a delicious chocolate layer, creamy filling, and ganache layer on top, you and your friends will be in Heaven as you enjoy this cake that reminds you of a classic Ding Dong. 

You will love how easy this cake is to make and the layers of flavor in every bite. Serve with your favorite ice cream flavor for the most irresistible treat. 

Ingredients:

• 1 (15.25oz) Box Chocolate Cake (I used Betty Crocker Chocolate Fudge), plus eggs, oil, and water listed on the box
• Hostess Ding Dongs, For Decoration (optional)

For the Cream Filling:

• ½ Cup Salted Butter, Softened
• ⅔ Cup Shortening
• ¾ Cup Granulated White Sugar
• 1 Teaspoon Vanilla Extract
• ½ (4oz) Evaporated Milk

For the Chocolate Ganache

• ¾ Cup Heavy Cream
• 1 Cup (8oz) Dark Chocolate, Chopped

How to Make Ding Dong Cake

• Bake the chocolate fudge cake according to package instructions in a 9×13” baking pan. Allow the cake to cool completely.

For the Cream Filling:

• To the bowl of a stand mixer, add all of the cream filling ingredients. Beat on HIGH for 8-10 minutes or until smooth, creamy and fluffy.

• Evenly spread over the cooled chocolate fudge cake. Set aside.

For the chocolate ganache:

• Add the chopped dark chocolate to a small heat safe mixing bowl.
• In a small saucepan, heat the heavy cream over medium until it just starts to boil.

• Pour the hot heavy cream over the chopped chocolate, cover with plastic wrap and let stand for 3 minutes.

• After 3 minutes, mix together with a rubber spatula or whisk until smooth and the chocolate has fully incorporated into the heavy cream. Allow to cool for 3 minutes.

• Pour the chocolate ganache over the cream filling on the cake and carefully spread evenly. Allow the chocolate ganache to set before slicing, about 15 minutes.

For decorating: (optional)

• If decorating with ding dongs, cut the ding dongs into quarters and lightly press them into the ganache before allowing the ganache to set. 

• Other optional decorations: Whipped cream, chocolate sprinkles, and shaved chocolate.

Tips Tricks and FAQs

• I prefer making this cake as a 13×9 cake because it is easy. If you want, you can easily make a layered cake following the same recipe. Just bake your cake mix in round cake pans and follow the cooking directions. You may want to double the cream filling and ganache recipe to allow for enough for the entire cake. 
• Be sure you do not substitute the shortening for more butter. The shortening creates a nice fluffy, light, sturdy layer. 
• I used chocolate fudge for the cake mix. You can use any type of chocolate cake mix. Look for one that has quite a bit of chocolate flavor. 

Freezer

You can also freeze Ding Dong cake to enjoy later. Cut into individual pieces and wrap. Place in the freezer for up to 2 months. When you are ready to eat, remove it from the freezer and let thaw then enjoy. 

Can I make this cake in advance?

Yes! You can make this cake up to 2 days before serving. Once your cake is made and assembled, place it in the fridge until you are almost ready to serve. Remove about 1 hour before cutting to allow the cake to come back to room temperature. 

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