Ding Dong Cake

Ding Dong Cake

Ding Dong Cake

With it’s chocolate ganache topping and it’s creamy filling, this cake is killer!  (In a good way!)

cake

1 fudge chocolate cake mix

1 small (3.9 oz) box instant chocolate pudding mix

1/2 cup sugar

1/2 cup sour cream

4 eggs

3/4 cup oil

3/4 cup water

1 teaspoon vanilla

filling

5 tablespoons flour

1 cup milk

1 1/2 teaspoons vanilla

1 cup butter

1 1/4 cups sugar

ganache

2 – 4 cups chocolate chips or chocolate candy melts, depending on how thick you want your ganache

1 cup heavy cream

1 1/2 tablespoons butter

For cake:

1  Preheat oven to 350.  Grease 12 cup bundt pan with cooking spray for baking.

2  Combine all cake ingredients and mix on low – medium low for 3 minutes.

3  Bake for 35 – 45 minutes or until toothpick comes out clean.

4  Let cake cool in pan for 15 minutes then invert onto serving platter.

For filling:

1  Whisk together milk and flour in medium saucepan until there are no lumps.

2  Cook over medium heat, stirring constantly, to make a roux.

3  Remove from heat and add vanilla.  Allow to cool.

4  While roux is cooling, cream butter and sugar together for 9 minutes.

5  Add cooled roux to butter mixture and beat again until well blended and sugar is dissolved.

6  Carefully cut cake in half, remove top and set aside.

7  Spoon filling over bottom of cake and spread evenly.  Replace top of cake carefully.

For ganache:

1  In a microwave safe dish, heat butter and cream until it just begins to boil, about 2 minutes.

2  Pour in chocolate and stir until melted and smooth.

3  Drizzle ganache over cake.

4  Refrigerate cake for 1 – 2 hours before serving.

recipe from Chef in Training

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