Giant Ding Dong Cake
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4
Eggs2.25 tbsps
Water1 cup
Vegetable Oil1 cup
All-Purpose Flour1 cup
Milk1 cup
Shortening1 cup
Butter1 cup
White Sugar2 tsps
Vanilla Extract1 cup
Chocolate Chip3 tbsps
Light Corn SyrupDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch springform pan
3
In a large bowl, stir together the cake mix and instant pudding
4
Make a well in the center and pour in the eggs, oil and water
5
Mix until well blended
6
Spread evenly into the prepared pan
7
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean
8
Cool cake completely on a wire rack before removing from pan
9
Slice a 1 inch thick slice off of the top of the cake and set aside
10
Scoop out the cake for the center of the bottom part to within 1 inch of the sides
11
Discard or save for another use
12
To make the filling, whisk together the flour and milk
13
Cook over medium heat, stirring constantly until thickened
14
Set aside to cool completely
15
Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy
16
Add the milk mixture and continue to beat for 4 more minutes
17
Spoon into the center of the cake and replace the layer sliced from the top
18
Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler
19
Heat, stirring frequently until melted and smooth
20
Pour warm glaze over the top of the cake and smooth over the sides
21
Refrigerate until serving