Ding Dong Cake
A comforting chocolate cake layered with marshmallow fluff and topped with rich chocolate frosting, perfect for family gatherings and cherished moments.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix Use a standard boxed mix.
- 1 cup water At room temperature.
- 1/2 cup vegetable oil
- 3 large eggs Use fresh eggs for best results.
Filling and Frosting Ingredients
- 1 cup marshmallow fluff Store-bought for convenience.
- 1 cup heavy whipping cream Chill before whipping.
- 1 cup powdered sugar
- 1 cup chocolate frosting Warm briefly if too firm.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
Filling and Frosting
- In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate. Spread marshmallow fluff on top of the first layer.
- Add the second cake layer on top. Frost the entire cake with chocolate frosting.
Chilling and Serving
- Chill in the refrigerator for at least 30 minutes before serving.
- Slice with a sharp knife and serve with a glass of cold milk or strong coffee.
Notes
Store leftovers covered in the refrigerator for up to four days. For longer storage, wrap slices in plastic and foil and freeze up to two months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gSodium: 250mgFiber: 1gSugar: 20g
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