I tried this as a filling for a chocolate cake. It was really good and definately tasted like Ding Dong. My only critisism is that the flour clumped a little bit so the texture wasn't perfectly smooth.
Oh my freakin goodness, this is fab stuff. After reading the review above, I stirred my flour before adding, and before cooking, I mixed in the milk slowly to avoid lumps. I found it silky smooth. We don't get dingdongs so I can't compare, but hubby has tried one and says it tastes identical. I've never made a cooked icing like this before and I can't wait to use it. The only problem will be keeping it all before I fill the cake tomorrow. Have I mentioned how fabulously smooth, light, fluffy and tasty this is? No grit, no lumps, no aftertaste, no fatty mouthfeel. I will be using this a lot.
Yummo!! I made this for some Chocolate fudge cupcakes this weekend and WOW!! I added a little bit of confectioners' sugar to it to acheive the consistency that I wanted but other than that it was scrumptious!!
powdered or granulated sugar?