Ingredients and Weight:
- Yellow cake mix: 1 box (15.25 ounces)
- Chocolate pudding mix: 1 box (3.9 ounces)
- Unsalted butter: 1 cup (2 sticks, softened)
- Granulated sugar: 2 cups
- Large eggs: 4
- Milk: 1 cup
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 cup
- White chocolate chips: 1 cup
- Milk chocolate chips: 1 cup
- Semi-sweet chocolate chips: 1 cup
- Sprinkles: for decoration
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, chocolate pudding mix, softened butter, granulated sugar, eggs, milk, and vanilla extract. Beat on medium speed until well combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- While the cake is cooling, make the frosting. In a medium saucepan, bring heavy cream to a simmer. Remove from heat and add white chocolate chips, milk chocolate chips, and semi-sweet chocolate chips. Stir until the chocolate is melted and smooth.
- Pour the chocolate frosting over the cooled cake and spread to cover evenly.
- Sprinkle with sprinkles or other decorations of your choice.
Nutritional Information:
Serving size: 1/8 of cake
Calories: 600
Fat: 30g
Carbohydrates: 80g
Protein: 10g
Dish Characteristics:
- Moist and flavorful yellow cake
- Rich and decadent chocolate frosting
- Perfect for parties and special occasions
- Can be customized with different toppings and fillings
User Comments:
- "This cake was a huge hit at my son's birthday party! It was so easy to make and everyone loved it."
- "The frosting is the perfect balance of sweet and creamy. I could eat it by the spoonful!"
- "I've never had a Ding Dong cake before, but this was absolutely delicious. It's a must-try for chocolate lovers."
Special Precautions and Tips:
- To prevent the frosting from becoming too thick, add a little more heavy cream if needed.
- If you don't have a 9x13 inch pan, you can use a 13x9 inch pan. The cake will be slightly thinner but will still be delicious.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
