Ding Dong Cake

Ingredients

For the Cake:

• 1 box devil’s food cake mix (plus ingredients on box: eggs, oil, water)

For the Cream Filling:

• 5 tbsp all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ¾ cup heavy cream

Instructions

1. Bake the Cake:
   • Preheat oven to 350°F (175°C).
   • Prepare the cake mix according to the package instructions.
   • Pour batter evenly into two 9-inch round pans.
   • Bake for 25–30 minutes or until a toothpick comes out clean.
   • Let cakes cool completely, then level the tops if needed.
2. Make the Cream Filling:
   • In a small saucepan, whisk flour and milk until smooth.
   • Cook over medium heat until thick, whisking constantly (about 5–7 minutes).
   • Remove from heat and let it cool completely.
   • In a mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
   • Add cooled flour mixture and vanilla. Beat until very fluffy and smooth.
3. Assemble the Cake:
   • Place one cake layer on a serving plate.
   • Spread all the cream filling evenly over it.
   • Top with the second cake layer. Chill in the fridge while you make the ganache.
4. Make the Ganache:
   • Heat heavy cream in a saucepan until just simmering (don’t boil).
   • Pour over chocolate chips in a bowl.
   • Let sit for 2–3 minutes, then stir until smooth and glossy.
   • Let it cool slightly before pouring over the cake.
5. Final Chill & Serve:
   • Chill the cake for at least 1 hour before slicing.
   • Slice and enjoy your rich, cream-filled Ding Dong Cake!

Let me know if you’d like a scratch-made version of the cake instead of using a boxed mix!