Ding Dong Cake
A rich and creamy Ding Dong Cake made with chocolate cake, a sweet cream cheese and Cool Whip filling, and a smooth chocolate icing glaze. Refrigerating the assembled cake helps the filling set for a delicious chilled dessert.
Equipment
- 9x13-inch baking pan
- cooling rack
- large mixing bowl
- electric mixer
- serrated knife
- small bowl
- mixing spoon
Ingredients
- 1 box chocolate cake mix
- 1 package cream cheese
- 3 cups powdered sugar
- 1/2 cups margarine or butter
- 1 container Cool Whip, thawed
- 1 can chocolate icing
- 2 tablespoons milk
Instructions
- Preheat your oven and prepare the cake batter as per package instructions. Bake in a 9x13-inch pan until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and butter until creamy and smooth. Gently fold in the Cool Whip until fully combined.
- Using a serrated knife, slice the cooled cake horizontally into two even layers. Place the bottom layer back in the pan, spread the cream filling over it, and then carefully place the top layer over the filling.
- In a small bowl, combine the canned chocolate icing with 2 tablespoons of milk, stirring until smooth. Spread the glaze evenly over the top of the cake.
- Refrigerate the assembled cake for at least 1 hour before serving. This allows the filling to set and the flavors to meld. Slice and serve chilled for the best texture.
Notes
Let the cake cool completely before slicing it into layers. Refrigerate the assembled cake for at least 1 hour before serving for the best texture.