Giant Ding Dong Cake
If you are a true lover of the small snack cakes, you will LOVE this version!!
If you are a true lover of the small snack cakes, you will LOVE this version!!
This is a FUN recipe! I have made it as a cake and as cupcakes. For the cake version, I agree that you should make it in layers, rather than putting all the filling into the center. As cupcakes, I used a pastry bag with a large tip, inserted it into the top of each cupcake and filled until I saw the top of the cupcake rise. I dipped the top of each cupcake into the glaze and let set before adding the white swirl. I got 21 cupcakes, filling each 3/4 full and cooking for 18 minutes. These are better made the day before. Also, you really need to whip the filling mixture to incorporate all the ingredients well.Read More
Guys, I feel I can follow a recipe and do a pretty good job... but I did not care for this recipe, the filling just did not cut it, it tasted so bad to me I could not even put it in. Just frosted the cake.... the cake was OK, but not as good as I thought it would be!Read More
This is a FUN recipe! I have made it as a cake and as cupcakes. For the cake version, I agree that you should make it in layers, rather than putting all the filling into the center. As cupcakes, I used a pastry bag with a large tip, inserted it into the top of each cupcake and filled until I saw the top of the cupcake rise. I dipped the top of each cupcake into the glaze and let set before adding the white swirl. I got 21 cupcakes, filling each 3/4 full and cooking for 18 minutes. These are better made the day before. Also, you really need to whip the filling mixture to incorporate all the ingredients well.
Loved it! Made it twice in one week! Just a few helpful hints that I feel were left out of the recipe. 1st, the recipe doesn't clarify which kind of choc. chips. Don't use milk chocolate, use semi-sweet. the milk chocolate never really dried they just stayed shiney, sticky and were too sweet. 2nd in the instructions where it says to whip the white center for four minutes, I think it should be more like 8-10, that's how long it took for mine to get really fluffy.
Well, I made this cake just yesterday. I just couldn't do the cutting and scooping out the cake. So I spooned the filling into a decorator's bag and pipped the filling into the cake. I made several holes on top of the cake (I had flipped the cake upside down on a cake plate). Please use the tip that is the most narrow, as you do not want big holes at the top of the cake. I must of had about 25 small holes from the nozzle of the bag, placing just enough filling, making the cake rise a tad. I was able to use all the filling into the cake. I then went and let the cake set while I did the frosting. For the frosting, I put more of the chocolate chips in then what I orginally posted the recipe at, most likely about 1/2 cup more. This cake is a must for the frig it seems to be more abundance with flavor when it sets for about 2-3 hours. I hope this helps someone. Try using cupcakes! and dip them in the frosting, let cool on tray. WOWZA Enjoy everyone~~ Cheryl @ the three dog kitchen
This recipe was SO good!!! I tested it out on fiance and kids first, then took it to work after receiving their 5 star rating. The girls at work went crazy!! All are begging for the recipe!! I did not hollow out the cake - instead I did as someone had recommended and made two 9 inch layer cakes and then split them in half to make a torte-like layer cake. It was so pretty and delicious. People are even wanting to PAY me to make this cake for birthdays!!! Can you believe it!! Thanks again for this great recipe...it was fun to construct and tasted fantastic!!
Holy Moly is this good! I made this 3 times in 10 days as everyone loved it!!! It's definitely the new favorite in our home. I used 2 9-inch pans instead of a 10 inch--that way I wouldn't have to scoop out the inside. I think it would be great using 3 pans...made like a torte. A couple of things I've learned...make sure you take the top layer off of the cooked milk/flour combo. It doesn't fully beat into the filing mixture otherwise. Also, I put this immediately into the fridge once I've filed it and it sets quite a bit while the topping is made. I plan to make chocolate cookies, fill them with the filing, and covered them with the chocolate. I think those will be fabulous too!! Oh yeah, it melts quickly in the heat, so if it's hot where you are, don't take it out until you serve it. Great cake!!!
Wow, this was such a great idea! I made mine into cupcakes and used a pastry bag to fill them for a birthday party, and people were begging for the recipe. I would recommend that you not skip steps and try to use a pre-made filling like cool-whip or whatever. The filling is really nice because it is a cooked frosting essentially, so it is not terribly sweet and definitely not grainy, so you don't get a cavity per bite!! Just be sure to get the milk and flour thick like paste before taking it off the heat. I thought everything tasted fine with the shortening, but I will try to experiment with replacing it for health reasons. Finally, I also added the hostess cupcake swirl on the tops, since I made cupcakes. They turned out really cute. To make the swirl, I mixed a couple tablespoons of butter with about a half cup of powdered sugar, and a dash of vanilla and milk (I really hate store-bought frosting, and that is so easy anyway). To pipe it, I just put it in a plastic baggie and snipped the corner off. Also, I thought they tasted better after they sat overnight, since the flavors melded together more. Overall, excellent idea, will do again. So little effort for such a great result!!
Great recipe. Didn't change anything.....but I made mini cupcakes. Got 36 mini's out of this recipe. For those who plan to make this, cupcakes are best the day after. If you taste test right away it won't be as good. At least wait til they chill in the fridge. I piped frosting in the middle....used a number 3 wilton tip, pushed 1/2 inch down, piped til the cupcake plumped up. Super yummy!
This recipe is awesome! I followed the recipe exactly except I made cupcakes (filled them about 3/4 full baked at 350 for 18-20 minutes as another user suggested). They turned out great! They key to the whole recipe is letting the cakes get cold! They were so good the next morning!!
This cake was so good! I followed the recipe exactly and it turned out great. I wasn't sure about the glaze, I thought it might be too much chocolate with the chocolate chips, but it was awesome! Everyone thought it was a scratch cake and they loved it! It was so moist and the filling is so good! Thanks for the great recipe!
Awesome! Appears harder than it really is. Very simple to make. Huge hit. Taste just like the real thing.
Very good and fun to make. Since other's mentioned the cake being a little moist, I left it in a little longer. I made cupcakes for DH's work (easier to serve) so I chose to go with the Hostess cupcake look. The only change I made was to use milk chocolate for the topping glaze, note that I did increase the amount of chocolate. To get the filling into the center I used a decorater's bag and the long narrow tip. I used the ready made can of decorater icing for the swirls.
What a fun recipe! Instead of using a 10" springform, I used 2 9" round cake pans. I made the "lid" by making a very thin layer in one of the cake pans, and put the rest of the batter in the other for the main part. This was a little easier than cutting a slice off the top. Also, I used a butter-flavor crisco stick for the shortening in the filling, and that has a yellow color so my filling was not the bright-white I wanted, but it still tasted fine and was not too noticeable. I put the cake in the freezer for 10 minutes after frosting to give the glaze a shiny, hard texture like a real ding-dong. I wish I could make a Giant Twinkie as well as we so much enjoyed the massive sugar freak-out from this delicious cake.
okay I'm trying to make the filling but no matter how long I beat it the sugar is still grainy. Maybe next time add the sugar in with the milk/flour mixture. ETA: I had to heat this up a little to get the sugar crystals to melt, I didn'twant grainy filling.
There was definitely too much cream filling. I only used half of it and the icing had a really strong chocolate taste to it. My girls loved it but my husband and I thought it was OK. It seemed like a lot of trouble to make and I don't think I would make it again.
I've made this cake for several different functions and it's always very impressive. I can't stand the flavor of shortening so I substitute unsalted butter for the filling and frosting. This will be a keeper for a long time, thanks Cheryl!!
I don't like to waste food so I made cupcakes instead of a big cake. Excellent! The filling is fantastic, and the glaze is very good. I made the glaze in the microwave, just heated all ingredients for one minute and stirred until smooth. Perfect!
I've made this twice, as cupcakes! (think Hostess cupcakes), once with chocolate cake mix, and once with red velvet. Delicious! For the filling, when you let the milk and flour mixture cool, put a piece of plastic wrap on top to keep it from forming a skin. Once cool, simply remove and add to the sugar/butter/shortening mixture. For cupcakes, it only needs about 1/2 the amount, so maybe make 2/3 just in case! The chocolate topping is perfect for cupcakes too, simply dunk the tops of them in the warmed frosting. The chocolate frosting will set up and not be sticky. I then used more of the filling to add the little curlicue touches on top. Serve at room temperature!
This was just great. Delicious to eat, great conversation piece, too! I made in two 9 inch circle layer pans and spread the filling between. Stored in fridge overnite. Will make again and again (for a crowd).
I made these as cupcakes and got rave reviews-everybody loved them! My only critique is that I think the top glaze would be better with milk chocolate chips-the semi-sweet seemed a tad too bitter compared to the cake and filling. This is definitely a new staple in my kitchen!
I made this for a group and got many, many compliments on it! I used an 8-inch springform pan and baked it about 50 minutes. I used all of my filling--I definitely didn't have too much like others. I used semi-sweet chocolate chips for the topping, but I think it was a little bitter, milk chocolate chips would have been better. Beware: this is time consuming, but it is yummy!
OK, I LOVE to bake cakes. This cake is my new favorite, by far! I followed the recipe exactly as stated, but I made it as a layer cake with the filling in b/w the layers as other reviewers have suggested. Perfect! In fact, this cake is so delicious, I cannot keep out of it. It's absolutely sinful for anyone trying to fight their chocolate cravings!!!
Great birthday cake! I baked in two 9 inch cake pans, cut each in half making a four layer cake. It was the perfect amount of filling. The only thing I would do differently is place the cake on a cooling rack with a plate underneath then pour the ganache over the top. This way the chocolate won't flood the sides of the cake plate which made a mess. If I had done that, the overall presentation would have been as perfect as the taste. A keeper!
I have made this cake 4 times in the last couple of months for special occasions and it is now a FAVORITE among family/friends! I found that to keep the cake from drying out, make sure you cover the whole cake with the icing. I also whipped the filling longer than noted which produced a smooth filling vs. tasting the sugar granules. I also drizzled white powdered sugar frosting over the top for a special touch. I'm not sure what the fuss is from other reviewers regarding the difficulty or "takes too long"...I found it was a breeze! While you are baking the cake, mix your filing. It's EASY! Thanks so much for sharing this recipe, Cheryl! It is a HIT!
absolutely delicious! defently will make again. everyone loved it.
What a cool cake! It takes a while to make, but it's not hard at all. Everyone absolutely loved it! Oh, and do make sure to beat the filling to death. Otherwise, the sugar doesn't dissolve properly and it's not fuffy enough.
Guys, I feel I can follow a recipe and do a pretty good job... but I did not care for this recipe, the filling just did not cut it, it tasted so bad to me I could not even put it in. Just frosted the cake.... the cake was OK, but not as good as I thought it would be!
excellent,anyone looking for a good cake try this one ((except put the filling between layers you wont be sorry))
Very good! Do wait to eat until it is well chilled though cause the filling tastes better that way. I used 2 round cake pans for the cake,and just barely cut the top of the layer that I used beneath. No sense wasting all that good cake!
The filling is fantastic. Use the "Deep Dark Chocolate Cake" recipe instead of the mix.
My family loved this. It is VERY rich. I couln't even eat a whole piece. I did do what others suggested and used 2 9 inch pans and it worked well. I did not heat the chocolate on the stove. I melted it in the microwave on 30 second intervals with stirring in between. Once it really was almost melted I did 15 sec. intervals so I wouldn't burn the chocolate. It turned out fabulous and was much faster and easier. I then poured it on the top and let it drip down the sides and manuvered it around with a small spatuala. Great recipie!
This is so delicious!! I made it exactly as written - we'll definately have this again!! We all loved it!!
A good, pretty cake however I thought it was too much effort. Don't know if I will make it again
THIS IS SOO GOOD! It is really chocolaty! Also, what i recommend is that you make the cake, let it sit overnight with the filling in the refrigerator, then in the morning, fluff up the filling and make the glaze, then serve right away. YUM!!!!!!!!!!!!!!!!!!!!!!!!
This cake is delicious! I made it for Father's Day. It looked great and tasted even better! I think you could use a 9" spring form pan and adjust the baking times (I had trouble finding a 10" pan except at expensive cooking stores!) The filling could be used for other cakes too. Thanks, Cheryl!
This recipe is to die for! I made cupcakes. You can use butter/margarine instead of shortening in all parts of this recipe. The filling is pretty gross when you first make it -- you MUST let the filled cake/cupcakes sit in the fridge at least overnight. Then, you will be pleasantly surprised. The graininess disappears and the flavor is great. Everyone who tried mine are begging for more!
This should have more than 5 stars, a friend made it for me, so I can't comment on how easy or hard it was to make but I sure can tell you it delish, thanks for sharing the recipe.
What a hit!!! Not only is this cake delicious, but the presentation is fantastic as well. Everyone loved that it really looked like a giant ding-dong cupcake and that it tasted as good if not better!
It was ok - I expected something a little different I suppose. I put marange on top & that was a nice little edition!
I made this cake for my sons' high school football banquet. I was looking for something to appeal to teenagers and adults alike. What a hit!! Everyone loved it, and I did too, it tastes just like the snack cake. I do have a couple of suggestions, Nestle has a new product which is white and semisweet chocolate swirled chips. This worked great to cut down on the strong taste of the chocolate. Also, take the discarded cake, put it in a container, take the extra filling, spread on top, and drizzle two spoonfuls of chocolate topping on top. I took it to work ( they don't care if it's pretty, as long as it's chocolate) Voila!! No waste. Have fun!!
Wow!! So great! I made cupcakes (24) baked for 18 mins @ 350. Didn't change the recipe at all. The filling was great. I arranged the cupcakes on a platter and wrote HAPPY B-DAY along with my daughter's name with letter on each cupcake. The party is tonight, I made them yesterday and cut into one today to see how the filling looked as I'd never piped filling into a cupcake before. It was great. Even though I'm on a mission to lose weight before our vacation next week, I had to have a bite and had to really restrain myself from eating the entire cupcake. Can't wait to make them again and allow myself to eat a whole one! Thanks for the great recipe!
Very good! I didnt have a cake mix so I just used my favorite chocolate cake recipe and baked in pan as directed. The filling is yummy. I will use that for other desserts!
I made this cake for my daughters 10th birthday party. I made it the day before and refrigerated until cake time - I think that helped meld the flavors. It was a winner all the way around!
Our most favorite ever. I layer the cake so the cream is more even throughout the cake. I also use butter in the chocolate icing. I've done it with and without the pudding with no major changes. LOVE IT
For my daughter's birthday, we try to pick a recipe with high chocolate potential. This was this year's winner! We loved it. I did try piping in the cream instead of cutting off the top and pulling out some of the cake. It worked well, but I think the cream would be more evenly distributed if I had cut off the top. This cake was delicious and fun.
This was good. Everyone liked it a lot, although I do recommend that you make it into a layer cake rather than cramming all the filling in one spot. The filling is quite sweet and is overwhelming on its own.
huge hit for my husbands birthday!!!
yum yum made cupcakes, they taste even better the next day
This is the best cake i have ever made. I am the betty crocker at my job and do all the birthday cakes. Everyone always requests this cake. It is so moist. I have even added about a cup of peanut butter to the filling, big hit. I don't cut the center and put filling in, I pipe it in all over the cake top and bottom.
Can anyone tell me if this cake can be frozen?
This was wonderful, but the filling is much easier if you just mix a small container of cool whip and 8 oz of softened cream cheese with vanilla using a hand mixer. I also used butter instead of shortening in the glaze. Made this for my fiance's 9 year old son. Everyone loved it, from babe to grandparents.
This cake is perfect. My family thought it was histarical!! I almost messed it up by not beating the filling for 4 minutes. It is a must to beat the filling long enough.
This is one of the fams favorites!! I make thi for my sisters birthday every year... I experimented a little... I used "The Cake Doctor" recipe for marshmellow cream frosting for the filing and chocolate ganache for the top icing (nixed the Grand Marinier)!! It is a hit where ever I make it...
This is such a cool cake! I made it several years ago before people were posting pictures. Mine turned out beautifully and I got some really nice pictures, I need to find them. I followed the directions exactly and it wasn't difficult. Even cutting the top off the cake wasn't hard. Just use thread! I do remember thinking that next time I make it I might add some Cool Whip to the filling to make it a little creamier, but it really turned out well regardless.
Simply the best! I used dark chocolate chips instead of semi-sweet. The filling is great.
I made this for my daughter's first birthday. She and everyone else loved it. Next time I am not going to bother hollowing out the cake and instead I will sandwich the filling between the two layers. This cake is definitely worth the effort!
Made this yesterday. It came out fabulous. Neighbors loved it! I scooped out top and bottom as I had a slight bump on the top. Just more room for the cream!
This is a must at our preschool's teacher Christmas party!
Used two brownie mixes instead of cake mixes and tiered them with the white frosting. Used confectioner's sugar in the frosting instead of granulated. Also used a ganache recipe that was half cream and half chips. No water in the ganache. Very good as described.
My kids loved this cake both the big kids and the little kids, their exact praise was "Mom this cake is the Bomb". A little bit time consuming but well worth the effort. This will be the requested cake for birthday's I'm sure.
I made the cupcakes per other reviewers directions and they were the hit of the party. A little extra work in making the cream filling but well worth it for the results. I'm not a cake/cupcake lover but I loved these.
I have made this cake three times now and it has been a great success each time. I don't scoop out the middle of the cake and it turns out just fine. This cake is a winner with kids and adults.
This is absolutely the best recipe. Good by Hostess. I made mine as cup cakes instead of the cake and they turned out perfectly. Identicle to the Hostess cupcake, but way better. The cake is so moist the filling so fluffy and the icing just wonderful. Very easy to make for any level of baker.
This is so good. I made the cup cakes and it was a big hit with eveyone. The chocolate frosting is the best frosting ever. Followed the recipe exactly and used the dip method to frost them. I'd make them again.
This recipe seemed like a lot of work to me, and I was totally exhausted by the time I had finished making it. I used skim milk and a vegetable oil butter- substitute for the cream filling (all we have in the house), and it came out tasting like a vanilla pudding. I tossed some of the filling, however next time I will use it all and split the cake into three layers instead of two. My family loved the result, but I wasn't that crazy about it until it had stayed in the refrigerator overnight. What a difference in the taste of the filling! While it had been so-so right after making, it was fantastic the next day. Will definitely be making again, but will make the filling in advance.
YUMMY. Made this and took it to a bbq this past weekend and everyone LOVED it. Much too big to make and serve at home, but great to take to a party.
Though a bit of a pain to make it turned out great. Everybody loved it. I will definitely make again.
I found this recipe to be very bland, but that is probably because I used the Hershey Special Dark Chocolate chips. I did not use the shortening in the frosting either (the thought of all that shortening made me ill) so I used butter instead. The filling was grainy and bland - This is not a keeper for me.
I am not a huge chocolate lover so I used a white cake and vanilla pudding. It turned out wonderful. For the filling I used butter flavored shortening. It turned out super. The filling is great as a cake frosting. It isn't too sweet and it spreads easily.
MAJOUR WOW FACTOR!!!I LOVE this cake!!!!! Its so easy to make and tastes FANTASTIC! I have made it for a few birthday partys and mothers day occasions and it always gets rave reviews! My only suggestion is to do what another user suggested and skim off the top layer of the milk mixture after its cooled. 10 out of 10!
I made this for my hubby's birthday cake, and we all loved it. Don't try to make this one last-minute...allow yourself plenty of time, and it's well worth it.
This was a great cake, everyone loved it, I did make some alterations. I felt uneasy about the shortening and vegetable oil so I used margarine and canola oil in their place. As for the filling I went along with someone’s advice to use whipped topping (fat free) and cream cheese (fat free) with some vanilla instead of what the recipe calls for. A great cake!!!! Highly recommend you make it.
This was fun to make...takes awhile, but the results are worth it. It looks fabulous and tastes even better!
I made this cake thinking it would be very rich and heavy. To my surprise, I was totally wrong! Everyone really enjoyed it and asked when I was going to make another. Only thing, I took some advice, made just a round cake and cut the layers in half and used the filling between the layers. I had to guess if the pudding needed to be made before added to cake mix, and if the white sugar was granulated sugar or confectionary sugar. But I guessed right and it turner out fantastic, thank you for this great recipe! I also used this filling recipe for cupcakes, they turned out great! Thanks!
Very good! I used a bundt pan & used 1/2 the filling as reviews suggested, but my husband said next time to make full amount. I'll use 1/2 the glaze though because it made to much. I used mostly white chocolate chips so the glaze wasn't bitter as some suggested it was, this worked well.
WOW!! I made this cake today and served it to company. The whole cake was wiped out in one sitting. The recipe was clear and easy to follow. I will definitely mark this as a favorite.
This was the best! We made cupcakes.
kids loved it. a nice change from the usual.
Quite yummy, and not difficult to make in the least. A little more time consuming than what is typically required. I didn't have my usual kitchen equipment on hand, so I baked it in a 9x13 pan and then cut it in half, and scooped out the middle. Be sure to leave a border/perimeter of cake around the edges. I also used almond extract, which I would decrease in amount if I make this again. Overall, very tasty- the cream infuses tastiness in the rest of the cake.
This gets 5 stars because my boys ate it completely, not just the icing on the top, but licked their plates clean. Also, it gets 5 stars because it really, truly tastes like a giant hostess cupcake. Only complaint is that with the shortening in the chocolate topping it made it taste strange, I may use butter in the chocolate next time.
This cake is AWESOME and soo much fun to make! I made this as a three layer cake with the filling between the layers and poured the icing over the top and let it drizzle down the sides. My kids and even my husband who never eats cake loved it. Definately one for the permanent recipe collection.
This is definitly a keeper. I prepared it for my husband's birthday. Hardly a crumb was left. Everyone there raved about it. The recipe was requested by everyone. Will make it again and again.
Very good! My husband thought it was the best birthday cake he's ever had!
This was a fun cake to prepare, my mom and I worked on it together for a family dinner. Everyone liked it (but they still prefer the chocolate cake/frosting reciped on the Hershey's cocoa container!). We did not want to use the shortening, so just substituted butter. We halved the cream filling based on other reviews and it was plenty. We were a bit leary of the milk and flour rue that starts the cream filling, but it ended up quite tasty. We also halved the chocolate glaze, did not use the shortening, and it was plenty. We were glad we tried it - give it a go.
Well received, everyone loved it, although I felt I "cheated" by not making it from scratch! I gave it 4 stars because the filling was good, but fresh whipped cream is soooo much better. Overall a very good recipe and everyone raved. For those who think it took too long... try a scratch cake with buttercream and fondant sometime, or better yet, just stick with the bakery!!
This was a BIG hit w/ everyone I shared it with!! I rated it 4 stars because it is reeeeeally hard to spread warm icing along the sides of this cake...I mean, HELLO?!?! How can you spread RUNNY icing?! I think the directions should've been different for this part. But other than that, it is FABULOUS!! :) You won't be disappointed you tried it!
This cake is delicious! The only change I made was using 1/2 cup of softened butter in the batter instead of shortening, because I don't like the taste of shortening. I scooped out a shallow moat and filled with the cream filling and it was just the right amount. I refrigerated overnight and I think that is a must. For the white piping, I used 1/2 cup confect. sugar, 2 tbsp melted butter, 1 tbsp milk and 1/4 tsp of vanilla and put in plastic bag and cut the corner.
This was really very good... and it tasted even better 2 days after I made it. The filling could be improved, I could taste the shortening, but that lessened the longer it sat in the fridge. Next time I'll try it with fresh whipped cream as the filling. Make this cake, you won't be sorry!
I made this as cupcakes and was able to get a total of 24. I whipped the filling for about 8 minutes after adding the flour mixture and it was not grainy. (I think others didn't whip it long enough.) I had a lot of filling left over but think this is because I made the cupcakes instead of a cake so I piped some of the filling onto the tops of the cupcakes. I used milk chocolate chips and didn't have any problem with the chocolate drying as others have stated. All in all they were very good and surprisingly easy to make. Yummy!
made this for my twins 5th bday.It wasnt particularly hard, and the results were great, the adults were more impressed than the kids. very rich. The taste was remarkably similar to the snack cake.
Hello Delish! Talk about the real McCoy... this is it!
Followed recipe exactly, everyone loved it. A keeper!
Loved it! Made it in two 9" cake pans and then split them in half, put the filling between the layers and added about 1/2 C sugar to the filling. Other than that, I followed the recipe to a T and can't wait to make it for my sister!
for 3 years, this has been the choice Birthday cake. I do the cream part between the layers fairly thick. saving some for writing on the top. the ganache is fun to make. this was the first time to make panache for me. I had to make this as close to sugar free as possible...it was really good too.
I made it exactly as the directions suggested, and it came out perfectly. Also, the weight of the delicious white center squeezes the bottom of the cake, so be sure to leave enough cake at the bottom to support the filling.
While the cake itself *tasted* good, it wasnt at all the consistency of a Ding-Dong (I had a package of them opened to do a side-by-side comparison). The resulting cake was too moist and dense (likely due to the pudding & eggs) while a real Ding-Dong is more dry & crumbly, with a slight bittersweet choco taste. I didnt proceed with the filling as I didnt want to waste it on a cake that wasnt just right. Im now deliberately looking for recipes where reviewers say the result was too dry or crumbly. The quest continues! (although "Dark Chocolate Cake 1" and "Brownstone Front Chocolate Cake" have both been given "dry" or "too crumbly" reviews.)
I am not a baker - so if i could make it than it is easy. The cake is really good, and the chocolate icing was great. The filling was a bit too buttery, next time I make this, and there will be a next time, I will cut the butter used by half.
Love it! I was not very good at the glaze topping. So I put the topping on the best I could, refrigerated the cake then put a second batch of the glaze over the cake to be sure to cover the sides completely. Very rich & very good!
This was the best cake I've ever made! I was so nervous that this might not come out because I've always bought cakes for birthdays....never wanted to take a chance of it not turning out right! But I saw this recipe and decided to take a chance! I followed another reviewer's advice about making more layers. I made three 9 inch layers and a bunch of mini cupcakes using mini muffin pans. Had to double the cake ingredients though. I am SO glad I did. I think just putting all that cream filling in the center of two layers, would have been way too much. The cake is super moist and flavorful, the filling is to DIE for, and the glaze that goes on top dries fast and is easy to work with! Makes you look like a professional! Thank you so much for posting this great recipe! I know I'm going to be making this a lot!