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Ding Dong, Cake is Calling

Ding Dong Cake I’ve decided that happiness is a big Chocolate Cake! It greets you when you open the door, and is patiently waiting for you to get everything done so you have time for it. It doesn’t chastise you for being late and when at last you embrace it, it opens its arms and wraps itself around your soul. Ah! Such contentment.
Obviously this isn’t just any Chocolate Cake. I confess I found this recipe on Facebook. Yes, I’m a closet Facebook junkie and Pinterest also. I printed a copy of the recipe off, then after reading it over I decided it needed tweaking.
When it comes to recipes I can’t just leave them like they are, I have to make them better. Where the recipe call for Devils Food cake mix and follow the package instructions, I changed it. Where the Recipe called for a container of premade chocolate frosting, I changed it. I did not change the recipe for the filling though, it is great like it is.

Ultimate Ding Dong Cake

Cake Recipe:
1 Box Devils Food Cake Mix
1 Large box Chocolate pudding
½ Cup Sour Cream
4 Eggs
1 Cup of water
1/3 cup Oil
Heat oven to 350 degrees. Grease and flour 2- 8 or 9 inch round layer pans. Place the cake mix and pudding in a large bowl. Add the rest of the ingredients and mix at low speed for 5 minutes. Then mix at medium speed for another 10 minutes. Make sure all of the dry ingredients are fully mixed in. Divide the mixture between the 2 pans and spread out evenly in each. The mixture will be thick. Bake for 30 to 35 minutes. Test the cakes by inserting a toothpick into the center. When it comes out clean it is done. Let cool for 10 minutes then gently run a butter knife around the pan between the cake and the pan. Cover the first pan with a plate that is wider than the cake and turn everything over so the cake is resting on the plate upsidedown. This is the bottom 2 layers. Remove the cake pan. Do the same thing with the second cake pan only put a piece of wax paper over the cake so it is between the cake and the plate. This is the top 2 layers. Remove the second pan. Place the cakes in the freezer for 30 Minutes. This makes them easier to cut and handle. After 30 minutes remove the cakes from the freezer and slice each one into 2 layers.

Filling Recipe:
8 Oz. Cream Cheese Softened
½ Cup Butter Softened
3 Cups Powdered Sugar
1-8 Oz. tub of cool whip
While the cake is baking cream together the Cream Cheese and Butter. Blend in the powdered sugar. When the cake is cool enough to frost fold the Cool Whip into the Cream Cheese mixture. Starting with cake on the plate with no wax paper carefully pick up the top half and place it to the side. Spread 1/3 of the filling on the first layer, but leave it about ¼ inch from the edge. Add the next layer of cake crumb side down and gently press it down just to even it out. Add another 1/3 or the filling and flip the next layer so the 2 bottoms from the cake pans are facing each other, add the last 3rd of the filling and flip the next layer so the wax paper is on top of everything. Remove the wax paper. Your 4-layer cake is ready to frost.

Chocolate Ganache Frosting:
16 Oz. of Semi Sweet or Bitter Sweet Chocolate, Chopped finely and placed in a heatproof dish.
1-1/2 Cups Heavy Cream
4 Tablespoons Butter

In a saucepan bring Cream and Butter just to the boiling point and remove from heat. Pour over the Chopped chocolate in the heatproof dish and allow the dish to set for 3 or 4 minutes. Start stirring the chocolate and cream together gently until it is completely incorporated and smooth. Don’t stir hard or whip it, you don’t want any air bubbles in it. This can be drizzled over the cake immediately or slightly chilled and spread over the cake. I like to set the bowl of chocolate Ganache into ice water and stir it until it reaches the consistency for spreading. Carefully spread the Ganache on the cake to completely cover it. Store the cake in the refrigerator.
Any left over Ganache can also be left in the refrigerator to become solid and used to make small truffles to eat or to decorate the cake with. Simply roll a small amount in between you hands to make a ¾ to 1-inch ball then gently roll in powdered cocoa, finely chopped nuts or Coconut flakes.
Optional: As an after thought for the next time I make it. I will spread a little Raspberry jam on each layer before I spread the filling on or maybe Orange Marmalade or Cherry Jam. Mmmmmmm!

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Posted by on June 25, 2013 in Food, In the Kitchen

 

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