I started out wanting to make a Hostess inspired Ding Dong cake, but after trying it, it tasted more like a Suzy Q. The only part that made it kind of like a Ding Dong, is the chocolate ganache on the outside.
I began by baking a chocolate cake with Hershey's baking cocoa. (The recipe on the back of the container.)
I like using that recipe, because the cake is more firm and easier to handle than boxed.
While the cakes were cooling, I made the creme filling. Marshmallow creme frosting, to be exact.
Marshmallow Creme Frosting
One 7oz container of marshmallow Creme
One 16oz container of vanilla frosting
Place everything in a large bowl, and mix on high for 2 min.
 |
| (Top section) |
The next thing I did was scoop out circles of cake, and filled them with the frosting, then put the missing cake pieces back on top.
 |
| (Bottom section) |
After I had them both filled on the inside, I spread the remaining creme on top of the bottom half, then placed the other half on top.
And that my dears, is the step I should have skipped! As soon as I placed that last half on top, a huge crack appeared. Looking at the picture, it's probably because the top half is bigger. (Don't ask me why, because the pans were the exact same.)
But alas, I kept right on chugging, like the Little Engine that Could!
Next, I made the Ganache.
Chocolate Ganache
1 cup heavy cream
1 Tbs butter
12oz bag of semi sweet chocolate chips
Heat the cream and butter over medium heat, until boiling.
Pour the mixture over the chips and let stand for 5 min.
Stir until smooth.
The last thing I did was take my pastry brush, and brushed on the ganache.
I suppose if you are anticipating a broken heart this Valentine's Day, then this is just the cake for you! ☺
 |
| (Side view) |
That the next time I decide to make one of these cakes, I'm going to keep both sides separate. Yep. One for us, and another for some lucky, close in proximity relative.lol ☺
 |
| (At least it tasted good!) |
No comments:
Post a Comment