Ding Dong Cake recipe

Growing up my mom would buy us Little Debbie snacks and Hostess snacks for our lunch boxes. We never knew what she would come home with, but I always got a little giddy when a box of Ding Dongs were in the cabinet. Tell me you remember these treats? Honestly, they tasted just like HoHo’s but a different shape.

Yield : 12-16 SERVINGS

Prep time : 1 HOUR, PLUS COOLING TIME

Cook time : 25 MINUTES

INGREDIENTS:

FOR THE CAKE:

1. 1/2 cup unsalted butter, softened
2. 1 1/2 cups granulated sugar
3. 2 large eggs
4. 1 1/2 cups all-purpose flour
5. 1/2 cup unsweetened dark chocolate cocoa powder
6. 1/2 tsp kosher salt
7. 1 tsp baking soda
8. 1/2 tsp baking powder
9. 1/2 cup strong brewed coffee, cooled
10. 1/2 cup milk

FOR THE CREAM FILLING:

1. 5 Tbsp all-purpose flour
2. 1 cup milk
3. 1 tsp vanilla extract
4. 1 cup unsalted butter, softened
5. 1 cup granulated sugar

FOR THE GANACHE:

1. 1 bag (12 oz) semi-sweet chocolate morsels
2. 1 1/4 cup heavy whipping cream

DIRECTIONS:

FOR THE CAKE:

1. Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
2. In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
3. In a measuring cup, combine cooled coffee with milk*. Set aside.
4. In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

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