I first had this cake at a friend’s son’s birthday party. I don’t remember how old he was at the birthday, but I remember that this cake was THE BEST CAKE I HAD EVER EATEN! My friend, Melanie, gave me the recipe that night. I may or may not have had two servings of said cake that night. The details are fuzzy…okay, they details are not fuzzy. I just don’t want to admit that I ate two pieces of cake. Oh…and said child…he started college this fall. Gulp.
The four of us used to serve at a sweet church together in Jackson, Tennessee. (PS-Beth was 3 when I met her. I fed her and her twin sister, Becky, an inordinate amount of strawberries the first time I met them. Strange how you remember random details like that, huh?!? They are both in college now and precious as always.) Apparently, Melanie remembered the two cake slice thing because when I got to the conference this cupcake tower was there ALL.FOR.ME…okay, just kidding. I had to share it.
While those cupcakes were delicious…I’ve never really met a cupcake I don’t like…it still wasn’t as good as Melanie’s Ding Dong Cake. So, I’m going to share it with you. Here goes…
Bake a Chocolate Cake according to the package directions. (I use devil’s food cake mix.)
Let the cake cool completely. Once it’s cool, slice it in half.
Then take 8 ounces of softened cream cheese and 2 cups of powdered sugar. Mix it well and then fold in a container of whipped topping. Resist all urges to eat this filling with a spoon. (Don’t be jealous of my dirty mixer. It gets a lot of use around here.)
Once the topping is mixed, top one layer of cake with the filling. Put the other layer of cake on top.
Finally, melt a can of frosting in the microwave and pour the icing on top. Place it in the fridge overnight. Serve it and enjoy.
I dare ya to eat just one piece!
- 1 box of chocolate cake, baked according to package directions
- 1 8 oz. block of cream cheese, softened
- 2 c. powered sugar
- 1 8 oz. whipped topping
- 1 can chocolate frosting
- Bake chocolate cake and allow to cool completely.
- Cut the cake in half.
- Mix cream cheese and powdered sugar.
- Fold in whipped topping.
- Top on one side of cake.
- Top with other side of cake.
- Melt frosting for 30 seconds in the microwave.
- Pour over cake.
- Refrigerate overnight.
- This cake freezes well. Wrap it completely.
This post, and others like it, can be found at Meal Plan Monday.