NEWTODECORATING Posted 18 Jun 2005 , 8:50pm

Well I found the receipe here on this site and since it had a 5 star rating I just had to try it. I made it for work today (5 people) it was practically licked off the plate!! It is soooo good! Anyone who wants an unusual cake with minimal decorating this is the way to go.
I work at a Vet Hosp. and there is no STRANGER place to work!!! Of course when I said "there is a Giant Ding-dong cake in the fridge" everyone automatically went to that far off corner of their mind.....It was the running joke all day today. icon_twisted.gificon_redface.gificon_redface.gif

5 replies
mohara Posted 21 Jun 2005 , 1:14pm

Its funny that you posted this because I just printed out the recipe! Let me ask you a dumb question...when it says "white sugar," does that mean regular granulated sugar or the powdered confectioners sugar? I think it is the granulated sugar - your everyday sugar, but I wanted to be sure.

Thanks!!!

CIndymm4 Posted 21 Jun 2005 , 1:55pm

I'm so glad you made this cake, I've been wanting to try it becuase I love Dingdongs....I may have to give it a try this weekend!

NEWTODECORATING Posted 21 Jun 2005 , 5:50pm

yes I used granulated sugar for the "white sugar"

I made another one for Father's Day my family loved it too. I used the scooped out cake to crumble and layer in dessert cups with the left over filling and choc. topping. It was perfect for a 12:00 snack.

crp7 Posted 27 Jun 2005 , 2:46am

That cake sounds great. I have a question.

How much did you scoop out of the middle? The recipe says to within 1 in. of the sides but how deep do you make it?

Thanks.
Cindy

NEWTODECORATING Posted 27 Jun 2005 , 1:18pm

I scooped to within 1-1 1/2 inches from the sides and the bottom. Just depends on how much filling you want in there. It is a very good receipe. One suggestion in case you have never ganached before(I hadn't and had to learn the hard way)LOL place your cake on a cooling rack then place the rack in a jelly roll pan to coat. It will save you ALOT of mess with the choc. topping!

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