Just wanted to let you all know--I made this over the weekend and it is absolutely FABULOUS!!
There is a pic of it in my photos. I just stuck a quick border around the bottom to help keep it from sliding around on the board.
I took it to a big party (I made it 14" and parchment collared the pan so it would be tall enough) and after I sliced it and brought it out--it went in about 5 minutes! Got rave reviews and handed out my phone number to a few people!
Lisa 
too cool lisa.. I have the recipe printed up .. I want to make it too .. I sounds so yummy... glad yours came out well and hopefully you'll get a lot more orders for some!! 
. Thanks for your guidance on this!
Okay, so this isn't what I expected at all 
but anyhoo, I found the recipe
http://www.cakecentral.com/cake_recipe-715-23-Giant-Ding-Dong-Cake.html
(Right above the search box is a list where you can click on any letter of the alphabet to see all the recipes sorted alphabetically. It's under "G")
I made 2 of these cakes a few weeks ago. The first one was an experiment I took to work (guenia pigs) It was practically licked off of the plate, so I made another one the next day for my family. It is really easy and good.
I love it. I am so going to make one of these
One thing I had to do, though. I baked it the first time in a 10" spring form pan at 350 per the recipe. It took SO long to bake and the top ended up cracking. It didn't look very pretty--even my dh made a comment. He didn't think it looked up to my usual "par" and thought it was kind of lame looking because it was "so small".
Sooooo--I busted out another cake mix (actually 2) and made it again in the 14" pan, collared so it would rise more, and baked it at 325. It took a bit longer to bake but it didn't crack and was perfectly rounded on the top--just link a ding dong.
I used the first 10" cake to make the cake balls--that's how I got so many of them. lol!
Lisa
This may be a dumb question, but...
In the recipe it calls for shortening. It also calls for butter and oil. What do you all use for the shortening? Butter?
Thanks for the help - it must be too early to engage the brain!
You have to read the whole recipe. The oil, butter and shortening are used for different components of the cake. The filling, cake and ganache. I can't remember off the top of my head what each is used for exactly--but its in the recipe directions.
Lisa
Okay, that wasn't what I THOUGHT you meant by "Giant Ding Dong Cake" and now I just feel like a pervert for looking!!!!! Ha ha ha!
I'm going to a batcholette party in October and I'm bringing a "Giant Ding Dong and Balls" (ie. this cake and cake balls!) So, I'm right there with you.
Lisa
Sorry, I should have been more specific!
In step 5 it states: "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."
I'm just wondering what others are using for the shortening? I've seen people use anything from crisco to butter, etc, etc.
Just don't get carried away scooping out the cake. Remember to leave at least a 1 inch cake "bowl" on the sides and bottom.
I used the Betty Crocker Bake -n -Fill pan. It was so easy to use - no scooping or cutting. 
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