This recipe's filling has gotten rave reviews. I haven't tried it yet though.
http://www.cakecentral.com/cake_recipe-715-0-Giant-Ding-Dong-Cake.html
OK...just made it!
B U T with one important change.
Added 1 1/2 TBS of Hershey's Special Dark Cocoa and about 1/4 sugar to milk/flour mixture as well as another tsp. of vanilla.
OH MY! OH MY! O H M Y ! ! ! YUMMMMMMMMMMMM!
The challenge now: make sure it all goes in cupcakes and not the cook!
The only thing I'd change is to up the chocolate and sugar a wee bit (2 TBS and 1/3c? -- no extra vanilla) and add either at start of cooking milk/flour (instead of at end like this time) or to the butter sugar mixture so it blends in better. And I think I might use super fine sugar instead of regular sugar for even smoother blend.
Yes, I know I'm a chocoholic -- and proud of it!!!
update: nearly all (just a dab left over after filling) made it into the cupcakes.
funny thing: squeezed it in (could easily hear it filling the cake) and when removed tip, some expanded back out the hole.
these should be deadly...they are the base for a cupcake christmas tree for last day of school tomorrow.
now, to decorate the tree.
I know you have already made it but for future reference this is a recipe I like to use:
Marshmallow Cream Filling (Twinkie Like)
Makes 1 1/2 cups.
2 teaspoons very hot water
rounded 1/4 teaspoon salt
1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
2 cups marshmallow crem (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
2. Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
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