Ding Dong Cake

This Ding Dong Cake is a decadent, nostalgic dessert that transforms the beloved snack cake into a full-sized treat. With layers of rich chocolate cake, fluffy cream filling, and smooth chocolate icing, it’s the ultimate crowd-pleaser for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

1 box Chocolate cake mix bake as directed
8 oz Cream cheese softened
3 cups Powdered sugar
0.5 cup Butter or margarine softened
8 oz Cool Whip thawed
16 oz Chocolate icing
2 tbsp Milk

Method

1. Bake the cake: Preheat oven and prepare chocolate cake mix according to package directions. Bake in a 9×13-inch pan until done. Cool in the pan for 10 minutes, then remove to a cooling rack. Let it cool completely.
2. Make the cream filling: In a large bowl, beat softened cream cheese, powdered sugar, and butter until smooth and creamy. Gently fold in Cool Whip until fully combined and fluffy.
3. Assemble the layers: Using a serrated knife, slice the cooled cake horizontally into two layers. Place the bottom layer back in the pan and spread the cream filling evenly on top. Carefully place the second layer over the filling.
4. Add the icing: In a small bowl, mix the canned chocolate icing with milk until smooth. Spread the icing evenly over the top of the cake.
5. Chill and serve: Refrigerate the cake for at least 1 hour before slicing. Serve chilled for the best texture and flavor.

Notes

For an extra indulgent touch, drizzle melted chocolate or sprinkle chocolate shavings on top. Store leftovers covered in the refrigerator for up to 4 days.