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Homemade Ding Dongs Recipe








What You'll Need



    Chocolate cake

  • One half cup butter, room temperature
  • One cup Imperial Sugar Extra Fine Granulated Sugar
  • Four eggs
  • One half cups all purpose flour*
  • One teaspoon baking soda
  • One half cup unsweetened cocoa powder
  • One cup buttermilk

    • Marshmallow filling

  • 3.5 ounces marshmallow creme
  • Three tablespoons butter, room temperature
  • One half cup Imperial Sugar Confectioners Powdered Sugar
  • One half teaspoon vanilla extract (optional)

    • Ganache

  • One half cups heavy cream
  • One half cups semisweet chocolate chips

How to Make It

  1. Preheat oven to 350°F.
  2. Line a 13x9-inch baking pan with parchment paper. Set aside.
  3. In a mixing bowl, beat One half cup butter with One cup granulated sugar until light and fluffy.
  4. Add eggs, one at a time mixing well after each addition.
  5. Scrape the sides of the bowl as you mix.
  6. In a separate bowl combine flour, cocoa powder and baking soda.
  7. Add flour mixture to sugar/butter mixture, alternating with buttermilk.
  8. Pour chocolate cake batter into prepared pan and bake in preheated oven for 25 minutes or until a toothpick inserted in center of cake comes out clean.
  9. Remove cake from oven and cool completely on a wire rack.
  10. Once cake is cooled, make marshmallow filling.
  11. Marshmallow filling: Place marshmallow creme and Three tablespoons of butter in mixing bowl.
  12. Beat on medium-high speed until smooth.
  13. Stir in vanilla extract and powdered sugar, mixing well until light and fluffy.
  14. With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
  15. To fill snack cakes, cut a cone on top of each cake and remove it.
  16. Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone.
  17. Do the same with remaining snack cakes.
  18. Once all snack cakes are filled, make ganache.
  19. Ganache: In a saucepan bring heavy cream to a boil over medium-high heat.
  20. In a heatproof bowl, pour boiling cream onto chocolate.
  21. Whisk until smooth and the chocolate is melted.
  22. Set aside to cool slightly.
  23. Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up.
  24. With a spoon cover each cake in ganache.
  25. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms.
  26. With the help of a pastry brush, cover any remaining uncoated areas.
  27. Leave at room temperature for ganache to set completely before serving.



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