A nostalgic dessert featuring layers of moist chocolate cake with a creamy filling and topped with chocolate fudge frosting.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 8servings
Equipment
Mixing Bowl
Electric Mixer
Cake Pans
Spatula
Wire Rack
Ingredients
Cake Ingredients
1packagechocolate fudge cake mix(15.25 oz)
1/2cupbuttersoftened
2/3cupshortening(such as Crisco)
3/4cupsugar
2teaspoonsvanilla extract
1/2cupevaporated milk
Frosting Ingredients
1canchocolate fudge frosting(16 oz)
Instructions
Step 1: Bake the cake. Prepare the chocolate fudge cake mix according to the box directions (usually with water, oil, and eggs). Pour the batter into two round cake pans (8 or 9 inch), lightly greased and floured. Bake as directed, typically for about 25-30 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let cakes cool completely in pans for about 10 minutes, then remove to a wire rack.
Step 2: Make the creamy filling. While cakes cool, cream together the softened butter and shortening using an electric mixer until light and fluffy (about 2-3 minutes). Gradually add sugar and beat until well combined. Add vanilla extract and mix. Finally, add evaporated milk a little at a time, beating well after each addition until the filling is fluffy and smooth.
Step 3: Assemble the cake. Place one cake layer on a serving plate. Spread the creamy filling evenly over the cake, reaching just to the edges. Carefully place the second cake layer on top, making a “sandwich” with the filling in the middle.
Step 4: Frost with chocolate fudge frosting. Open the can of chocolate fudge frosting and, using a spatula or an offset knife, spread a thick, even layer over the top and sides of the cake. Make sure the whole cake is covered for that classic Ding Dong look.
Step 5: Chill (optional but recommended). For best results, refrigerate the assembled cake for at least 1 hour before serving. This helps the filling set up and makes slicing easier!
Notes
Store leftover Ding Dong Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months.