Ding-Dong Cake – a delicious recipe with chocolate cake mix, butter, regular Crisco, flour, milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Bake the cake according to the package directions in two 10-inch cake pans (round).
3
Cool completely. While the cake is baking, mix together the flour, salt and milk and cook until very thick.
4
Cover with Saran Wrap and cool completely. When cake is cool and milk mixture cools, beat the Crisco and granulated sugar until light and fluffy; continue beating as you add the thickened milk mixture.
5
Whip until light and fluffy; add vanilla.
6
Split the layers of cake and place one right side up on serving tray.
7
Frost with 1/3 of filling; add next layer; frost with 1/3 and put on final layer and add the other 1/3.
8
Make sure it is stacked evenly and then frost the top and sides with the canned frosting.
1225
kcal
Calories
65
g
Fat
150
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 chocolate cake mix, 1/2 c. butter flavor Crisco, 1/2 c. regular Crisco, 1/4 c. flour, and more.
Yes, Ding-Dong Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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