Skip to main content New<> this month
Get the Allrecipes magazine
Giant Ding Dong Cake
Reviews:
April 29, 2008

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!!

  1. 194 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars