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Ding dong cake

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
whole milk - 1 c
sticks butter, softened - 2 item
white Crisco - 1/2 c
Cook until thickened
Bake in 2 round 9-inch cake pans

How to make ding dong cake:

Prepare cake as directed. Bake in 2 round 9-inch cake pans. When cake is cool, place layers in freezer while preparing filling.Filling:4 Tbsp. flour1 c. whole milk2 sticks butter, softened1 c. sugar1/2 c. white Crisco1 tsp. vanilla Whisk together flour and milk and cook over low heat, stirring constantly. Cook until thickened. Set aside and cool room temperature. In large bowl, beat butter, sugar and Crisco until smooth; add vanilla. Then add flour/milk thickened mixture and beat for 10 minutes, until fluffy. Remove cake layers from freezer and split each layer horizontally. With crumb side down, frost each layer with fluffy filling.Frosting:1 can dark chocolate frosting Frost top and sides of cake with the chocolate frosting.

I put in refrigerator overnight. Take out about 2 hours before serving.

Recipe categories: Desserts, Cakes, Toddler Friendly.

Rating:

4.7

Average rating: 4.7, total votes: 3

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