Paula Deen’s Ding Dong Cake

Paula Deen’s ding dong cake is a rich chocolate cake with a creamy filling and a heavenly chocolate coating on the outside. If you are a fan of rich chocolate cake, I’m sure you will love this cake recipe. Here is some information about the cake and how to make it.

About Paula Deen’s Ding Dong Cake

Paula Deen’s ding dong cake recipe is similar to a chocolate whoopie pie with a glorious cream filling and chocolate ganache coating. It is usually a treat for kids, however, this cake is one of those cakes that works perfectly for anyone.

If you use semi-sweet chocolate, you may notice that the ganache will be bitter if you eat it on its own. However, the cake will be chocolate perfection with three different elements of the recipe coming together in perfect harmony.

Ingredients That You’ll Need

• Chocolate Cake Mix: This is the base of this recipe and you will have to check the back of its box for additional ingredients.
• The Cream Layer: This includes shortening, butter, evaporated milk, vanilla extract, and sugar.
• The Final Layer: This layer consists of a can of store-bought frosting. Feel free to choose between dark chocolate or darker-hued chocolate frosting for this recipe to make your version of Paula Deen’s ding dong cake!

Paula Deen’s Ding Dong Cake Recipe FAQs

Can I use more butter instead of shortening for Paula Deen’s ding dong cake?

Paula Deen recommends using shortening when making this ding dong cake recipe as it creates a light and fluffy texture. This is because the shortening is more stable than butter so it will produce a sturdier cake. As a result, it is best that you don’t substitute the butter for the shortening in Paula Deen’s ding dong cake recipe.

What type of chocolate cake mix is best for Paula Deen’s ding dong cake recipe?

Dark chocolate, devil’s food, or chocolate fudge cake mix are all good choices for Paula Deen’s ding dong cake recipe as they have a darker, more chocolatey flavor and color than other chocolate cake mixes, which is similar to a ding dong cake.

What type of chocolate frosting is best for Paula Deen’s ding dong cake recipe?

Dark chocolate frosting or fudge frosting are the best choices for you to use in your ding dong cake recipe.

How to Store Your Ding Dong Cake Leftovers

Paula Deen’s ding dong cake can be stored both in the fridge or in the freezer. Here are some instructions on how to do so.

How to store Paula Deen’s ding dong cake in the fridge

1. Cover the cake tightly with aluminum foil or just place a lid on the pan.
2. Place the cake in the refrigerator for up to 7 days, keeping in mind that your cake will start to dry out after about 5 days.
3. When ready to serve the cake, remove it from the fridge 30 minutes before you plan to serve it as this will help the frosting and cream layer soften.

How to store Paula Deen’s ding dong cake in the freezer

Start by wrapping each individual slice of the ding dong cake in plastic wrap and place it into a Ziplock bag or airtight Tupperware container. Now, place your wrapped cake slices in the freezer for up to 2 to 3 months. When serving, allow the cake to thaw in the fridge overnight and then bring it up to room temperature before serving.

What to Serve with Paula Deen’s Ding Dong Cake Recipe

Here are some ideas of what you can serve with Paula Deen’s ding dong cake:

• Fresh strawberries + whipped cream + torn mint leaves
• Ice cream
• Lemon curd + chopped toasted pistachios
• Salted caramel
• Chopped peaches + whipped cream + demerara sugar
• Raspberry ice cream
• Fresh blueberries + simple syrup
• A scoop of vanilla ice cream + chocolate sauce
• Sliced bananas + toasted coconut + honey

Paula Deen’s Ding Dong Cake Ingredients

• 1 package chocolate fudge cake mix
• ½ cup butter, softened
• ⅔ cup shortening
• ¾ cup sugar
• 2 teaspoon vanilla extract
• ½ cup evaporated milk
• 1 (16 oz) can of chocolate fudge frosting

Paula Deen’s Ding Dong Cake Instructions

1. With the use of a 13×9 inch pan, bake the cake mix according to package directions in a 325 F oven.
2. When the cake is done, let it cool completely.
3. Using a stand mixer, beat the butter, shortening, sugar, vanilla, and evaporated milk in a stand mixer on high for 15 minutes. You will end up with a light and fluffy mixture.
4. Spread the mixture over the cooled cake.
5. Next, remove the lid from the frosting can as well as the foil seal.
6. Place the can of frosting in the microwave for about 15 seconds. Remove the frosting from the microwave and stir it; place it back into the microwave for another 15 seconds or until the frosting is pourable.
7. When the frosting is to a pourable consistency, pour it over the cream layer, and make sure to spread it into an even layer.
8. Allow the cake to sit at room temperature until the frosting hards, which should take about 2 to 3 hours. Then, refrigerate the cake for 45 minutes.
9. Finally, cut Paula Deen’s ding dong cake into slices and serve and enjoy.

Paula Deen’s Ding Dong Cake Nutrition Facts

Amount Per Serving

• Calories 310
• Total Fat 14g
• Saturated Fat 9g
• Sodium 280mg
• Total Carbohydrate 41g
• Dietary Fiber 1g
• Sugars 30g
• Protein 2g
• Calcium 2%
• Iron 8%

Paula Deen’s Ding Dong Cake

Author: Emily Hill Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 5 minutesCook time: 35 minutesRest time:2 hours Total time:2 hours 40 minutesServings:8 servingsCalories:310 kcal Best Season:Available

Description

Paula Deen’s ding dong cake is a rich chocolate cake with a creamy filling and a heavenly chocolate coating on the outside. If you are a fan of rich chocolate cake, I’m sure you will love this cake recipe. Here is some information about the cake and how to make it.

Ingredients

• 1 package chocolate fudge cake mix
  
• ½ cup butter, softened
  
• ⅔ cup shortening
  
• ¾ cup sugar
  
• 2 teaspoon vanilla extract
  
• ½ cup evaporated milk
  
• 1 (16 oz) can of chocolate fudge frosting

Instructions

1. With the use of a 13×9 inch pan, bake the cake mix according to package directions in a 325 F oven.
   
2. When the cake is done, let it cool completely.
   
3. Using a stand mixer, beat the butter, shortening, sugar, vanilla, and evaporated milk in a stand mixer on high for 15 minutes. You will end up with a light and fluffy mixture.
   
4. Spread the mixture over the cooled cake.
   
5. Next, remove the lid from the frosting can as well as the foil seal.
   
6. Place the can of frosting in the microwave for about 15 seconds. Remove the frosting from the microwave and stir it; place it back into the microwave for another 15 seconds or until the frosting is pourable.
   
7. When the frosting is to a pourable consistency, pour it over the cream layer, and make sure to spread it into an even layer.
   
8. Allow the cake to sit at room temperature until the frosting hards, which should take about 2 to 3 hours. Then, refrigerate the cake for 45 minutes.
9. Finally, cut Paula Deen’s ding dong cake into slices and serve and enjoy.