Go Back
Ding Dong Cake
Caroline

Ding Dong Cake

A nostalgic chocolate layer cake inspired by the classic Hostess treat, this Ding Dong Cake features a fluffy chocolate base, a rich cream filling, and a smooth chocolate glaze for a decadent homemade dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix (baked as directed)
  • 1 (8 oz) package cream cheese, softened
  • 3 cups powdered sugar
  • 1/2 cup margarine or butter, softened
  • 1 (8 oz) container Cool Whip, thawed
  • 1 (16 oz) can chocolate icing
  • 2 tbsp milk

Equipment

  • 9x13-inch baking pan
  • Large mixing bowls
  • electric mixer or stand mixer
  • Serrated knife
  • Cooling rack
  • Rubber spatula

Method
 

  1. Preheat oven and prepare cake batter according to package directions. Bake in a 9x13-inch pan until done. Let cake cool in the pan for 10 minutes, then carefully remove onto a cooling rack. Cool completely.
  2. In a large mixing bowl, beat softened cream cheese, powdered sugar, and butter until creamy. Fold in Cool Whip gently until combined.
  3. Slice cooled cake horizontally into two layers using a serrated knife. Place the bottom layer back in the pan. Spread the cream filling evenly over the bottom layer. Place the top layer of cake over the filling carefully.
  4. In a small bowl, mix canned chocolate icing with 2 tablespoons milk until smooth. Spread evenly over the cake.
  5. Refrigerate for at least 1 hour before serving. Slice and enjoy chilled for the best texture.

Notes

For a deeper chocolate flavor, add 1 teaspoon espresso powder to the cake batter. Use full-fat cream cheese and real butter for the richest filling. Always chill the cake before serving for best results.