The Ultimate Ding Dong Cake: A Nostalgic Delight

My grandmother, bless her heart, wasn’t much of a baker, but she had a secret weapon for special occasions: boxed cake mixes. And for my tenth birthday, she unveiled the masterpiece – a towering chocolate cake slathered in creamy frosting. It tasted exactly like a giant Ding Dong, my favorite childhood treat, only ten times better. The sheer joy on my face, and the sticky chocolate mess all over my hands, is a memory I’ll always cherish. This recipe brings back that same feeling of pure, unadulterated happiness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: Varies (see package directions)
• Total Time: 40 minutes + cooling time
• Servings: 12
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

• 1 (18 ounce) box devil’s food cake mix
• Eggs (quantity as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (16 ounce) can milk chocolate frosting

Filling:

• 2/3 cup Crisco
• 1/3 cup evaporated milk
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 pinch salt
• 1/2 cup powdered sugar

Equipment Needed

• 9×13 inch baking pan (or round cake pans)
• Mixing bowls
• Electric mixer
• Spatula or knife for frosting

Instructions

1. Preheat your oven according to the instructions on the devil’s food cake mix box. Grease and flour your chosen baking pan. A 9×13 inch pan will result in a thinner, easier-to-layer cake, while round pans will create a taller, more traditional layered cake. You can even use multiple round pans (4-6) for a really impressive, multi-layered presentation.

2. In a large mixing bowl, combine the devil’s food cake mix, eggs, oil, and water. Mix according to the package directions until just combined. Be careful not to overmix, as this can lead to a tough cake.

3. Pour the batter into the prepared pan and bake according to the package directions. Baking time will vary depending on the size and shape of your pan. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.

4. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This will prevent the cake from sticking and allow it to cool evenly.

5. While the cake is cooling, prepare the filling. In a large mixing bowl, cream together the Crisco, evaporated milk, sugar, vanilla, and salt until smooth and creamy. An electric mixer works best for this.

6. Gradually add the powdered sugar, mixing until the filling is light and fluffy. Be sure to scrape down the sides of the bowl to ensure that all of the ingredients are fully incorporated.

7. Once the cake is completely cool, carefully slice it into layers. If you used a 9×13 inch pan, you can slice it horizontally into two or three layers. If you used round pans, each pan will already be a separate layer.

8. Spread a generous layer of the Crisco filling between each layer of the cake.

9. Frost the entire cake with the milk chocolate frosting. Ensure the frosting is evenly distributed for the best flavor and appearance.

10. Place the frosted cake in the refrigerator for at least 30 minutes to allow the filling and frosting to set. This will make it easier to slice and serve.

Expert Tips & Tricks

• For an extra moist cake, add a tablespoon of mayonnaise to the cake batter. Don’t worry, you won’t taste it! It just adds extra moisture and richness.
• To prevent the cake from sticking to the pan, grease the pan with shortening and then dust it with flour. Tap out any excess flour.
• If you’re short on time, you can use store-bought vanilla frosting as a substitute for the homemade filling. However, the homemade filling really makes this cake special.
• For a richer chocolate flavor, add a tablespoon of unsweetened cocoa powder to the cake batter.
• Don’t overbake the cake! Overbaked cake will be dry and crumbly.
• Use a serrated knife to slice the cake layers. This will help to prevent the cake from tearing.

Serving & Storage Suggestions

Serve the Ding Dong Cake chilled or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream. Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months. Thaw the cake in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	566.7 kcal	N/A
Calories from Fat	292 g	52%
Total Fat	32.5 g	50%
Saturated Fat	8.4 g	42%
Cholesterol	54.9 mg	18%
Sodium	458.4 mg	19%
Total Carbohydrate	69.1 g	23%
Dietary Fiber	1.4 g	5%
Sugars	51.5 g	205%
Protein	5 g	9%

Variations & Substitutions

• Gluten-Free: Use a gluten-free devil’s food cake mix.
• Different Frosting: While the recipe recommends milk chocolate frosting for the true Ding Dong experience, you can experiment with dark chocolate, white chocolate, or even a peanut butter frosting.
• Extracts: Add a drop of peppermint extract to the filling for a festive holiday twist.
• Nuts: Sprinkle chopped nuts (walnuts, pecans, or almonds) on top of the frosting for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cake mix?
A: While devil’s food cake mix is recommended for the classic Ding Dong flavor, you can certainly experiment with other chocolate cake mixes.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers and make the filling a day ahead of time. Store them separately in the refrigerator, and assemble the cake just before serving.

Q: Why is Crisco used in the filling?
A: Crisco provides a stable, creamy texture that mimics the filling of a Ding Dong. It’s essential for achieving the correct consistency and flavor.

Q: Can I use butter instead of Crisco?
A: While you can substitute butter, the texture and flavor of the filling will be different. Crisco is recommended for the most authentic result.

Q: How do I prevent the cake layers from drying out?
A: Brush the cake layers with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before frosting to keep them moist.

Final Thoughts

This Ding Dong Cake is more than just a dessert; it’s a trip down memory lane, a celebration of simple joys, and a guaranteed crowd-pleaser. Don’t be afraid to get creative with variations and substitutions to make it your own. I hope this recipe brings as much joy to your kitchen as it has to mine. Go ahead, bake this cake, share it with loved ones, and create some sweet memories of your own. And don’t forget to let me know how it turns out!