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Ding Dong Cake

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Ding Dong Cake 🎂

Ingredients:

  • 1 box chocolate cake mix (prepared according to package instructions)
  • 1 (8 oz) package cream cheese, softened
  • 3 cups powdered sugar
  • 1 stick margarine, softened
  • 1 container Cool Whip (8 oz)
  • 1 can chocolate icing
  • 2 tablespoons milk

Instructions:

  1. Bake the cake:
  • Prepare the chocolate cake mix according to the package directions.
  • Once the cake is done baking, let it sit in the pan for 10 minutes, then carefully turn it out onto a cooling rack to cool completely.
  1. Slice and prepare layers:
  • After the cake has cooled, slice it in half horizontally.
  • Place the bottom half of the cake back into the pan.
  1. Prepare the filling:
  • In a medium bowl, use a mixer to blend together the softened cream cheese, powdered sugar, and softened margarine until smooth.
  • Gently fold in the Cool Whip until fully combined.
  • Spread this mixture evenly over the bottom cake layer in the pan.
  1. Add the top cake layer:
  • Place the top half of the cake back on top of the filling.
  1. Prepare the chocolate icing:
  • In a small bowl, mix the can of chocolate icing with 2 tablespoons of milk until smooth.
  • Spread the icing evenly over the top of the cake.
  1. Chill and serve:
  • Refrigerate the cake for at least 2 hours before serving to allow the layers to set.

Prep Time: 20 minutes | Cook Time: As per cake mix instructions | Chill Time: 2 hours | Servings: 12

FAQs:

1. Can I use butter instead of margarine?

  • Yes, you can substitute margarine with unsalted butter for a richer flavor.

2. Can I make this cake ahead of time?

  • Absolutely! This cake can be made a day ahead. In fact, refrigerating it overnight helps the flavors meld even better.
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3. Do I have to refrigerate the cake?

  • Yes, since the filling contains cream cheese and Cool Whip, it’s best to keep the cake refrigerated for food safety and texture.

4. Can I use homemade frosting instead of canned chocolate icing?

  • Yes, you can use your favorite homemade chocolate frosting. Just be sure to add a little milk to keep it spreadable.

5. Can I use whipping cream instead of Cool Whip?

  • If you prefer, you can substitute Cool Whip with freshly whipped cream. Beat 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form, then fold it into the filling.

6. Can I freeze the cake?

  • Yes, you can freeze the cake for up to 3 months. Wrap the entire cake or individual slices tightly in plastic wrap and then foil. Thaw in the fridge overnight before serving.
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