I made this for my son’s 21st birthday, and it is sooo good. I used two box mixes for the cake and sliced them up for layers. There was plenty of filling and it is divine; so smooth and creamy! I did add another 1/2 C powdered sugar on the last mix, as I like it sweeter, but I didn’t have a recipe like this and I will use this filling all over the place as you can build a lot of different things with it. Thank you very much for posting this : )
I had a piece of Ding Dong cake for the first time last Friday night at a local diner and it was out of this world fantastic so I wanted a recipe that was as close to it as I could get. This recipe fits the bill. I made it in 2 nine inch round cake pans. I layered it into 4 layers and used the filling between three. I had a little left over and probably could have used more between the layers. The icing was great. I used a little over 3 cups of powdered sugar for the icing and it was perfect. I was EXTREMELY pleased with this recipe and will be sure to pass it along to my friends who had a slice of the cake and RAVED over it.
THANK YOU FOR A WONDERFUL RECIPE THAT IS SURE TO WOW EVERYONE WHO TRIES IT!
1 box chocolate cake mix
1 pkg cream cheese (softened)
3 cups confectioner sugar
1 stick margarine (softened)
1 container cool whip
1 container chocolate icing
1 TBS milk
1 – Make cake as directed on box in a 9×13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan,
2 – Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip.
3 – Spread this on cake layer in pan, then put other layer on top
4 – Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge