February - Korrie's House

Giant Ding Dong Cake

Cake:
1 (18.25 oz.) package devil's food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil

Filling:
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 tsp vanilla extract

Frosting:
1 cup chocolate chips
1/4 cup shortening
3 Tbsp. light corn syrup
2 1/4 Tbsp water

Directions:
Preheat oven to 350. Grease and flour a 10-inch springform pan. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan. Bake for 45 - 50 minutes or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan. Slice a 1-inch thick slice off the top of the cake and set aside. Scoop out the cake from the center of the cake leaving about 1-inch thick sides and bottom. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar, and vanilla on high speed until light and fluffy. Add the milk mixutre and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top. Combine the chocolate chips, 1/4 cup shortening, corn syrup, and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.