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Choose a dark chocolate or darker hued chocolate frosting to make it look like a ding dong! Start by greasing a 13×9 inch pan with cooking spray or butter. Then, prepare the chocolate cake using the directions from the back of the box. If there are directions to bake the cake at 325°F, use those directions.
This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top! So easy, you’ll love it! Remember Hostess Suzy Q’s? These Chocolate Whoopie Pies remind me of that classic treat! 3 Can you freeze Ding Dong Cake?
Ding Dong Cake is best stored in the refrigerator. First, cover the cake tightly with aluminum foil, or place a lid on the pan. Then place it in the refrigerator for up to one week (it will start to dry out after about 5 days). When you’re ready to serve it, take it out of the refrigerator 30 minutes before you plan to serve it.
Bake cake and divide into layers (I used 9×13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions. Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
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