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Title:Ding Dong Cake
Duration:12:49
Viewed:0
Published:08-12-2022
Source:Youtube

Ding Dong Cake 1/2 cup Butter (1 stick) softened 1-1/2 cups Sugar 3 Eggs 2 cups All Purpose Flour 3/4 cup Cocoa Powder 2 teaspoons Baking Soda 1 teaspoon Baking Powder 1 teaspoon Salt 1 cup Buttermilk 2 teaspoons Vanilla Extract 1 cup Fresh Brewed Coffee Cream sugar and butter together with an electric mixer. Then with the mixer running on low add the eggs one at a time. In a separate bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt. In another bowl or large measuring cup mix the buttermilk, vanilla extract and coffee. Slowly add the dry ingredients a third at a time and the liquid ingredients a 3rd at a time. Alternating between the dry and liquid ingredients until all are incorporated. Let mix about 1 minute to all come together. Pour even amounts of cake batter into buttered and floured 8-inch cake pans. I dusted my pans with cocoa instead of flour since it was a chocolate cake. Bake at 350 degrees F for 25 to 30 minutes until a toothpick inserted into the center comes out clean. Let cool in the pans 5 minutes then turn out onto a rack and let cool completely. Make the Filling Recipe: 2 - 8-ounce packages Cream Cheese, softened 16-ounces (1 pound) Powdered Sugar (confectioner's) 4-ounces Cool Whip With an electric mixer cream together the cream cheese and powdered sugar. Then stir in the cool whip. Place in the refrigerator to chill and harden a bit again. Once the cakes are totally cooled, place one of the cakes onto a serving stand (I like to use one with a lip on it to catch extra ganache) and put most of the filling onto the cake as high as you are comfortable with and save the rest for a fruit dip. Place the 2nd cake on top and put into the refrigerator to chill. Chocolate Ganache Recipe: 16-ounces Semi-Sweet Chocolate Chips 16-ounces Heavy Whipping Cream Place the cream into a boiler and heat on low until very warm but not boiling. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Whisk until the chocolate is melted and blended well with cream. While still warm ladle over the cake until it is coated. Use any of the extra ganache over ice cream, as a fruit dip or just simply make truffles out of them.

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