Giant Ding Dong Cake

This ding dong cake recipe makes a super-sized version of the small snack cakes with cream filling and rich chocolate ganache that we all love!

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 672 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 4 eggs
• 1 (18.25 ounce) package devil's food cake mix
• 3 tablespoons light corn syrup
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup chocolate chips
• 0.5 cup butter
• 0.25 cup all-purpose flour
• 0.5 cup vegetable oil
• 0.5 cup shortening
• 1.25 cups water
• 0.25 cup shortening
• 2.25 tablespoons water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.

Step 2

To make the cake: Stir cake mix and instant pudding together in a large bowl; make a well in the center and pour in eggs, water, and oil. Mix until well blended. Spread evenly into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Cool cake completely on a wire rack before removing from pan.

Step 4

Cut a 1-inch-thick slice off the top of cake and set aside. Scoop out the cake from the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling: Whisk flour and milk together in a saucepan over medium heat, stirring constantly until thickened. Set aside to cool completely.

Step 5

Beat 1/2 cup shortening, butter, sugar, and vanilla together in a large bowl on high speed until light and fluffy. Add cooled milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.

Step 6

Combine chocolate chips, 1/4 cup shortening, corn syrup, and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.