Ingredients
For the cake
1 box chocolate cake mix (baked as directed on the package, in a 9×13 pan)
For the cream filling
8 oz cream cheese, softened
3 cups powdered sugar
½ cup margarine or butter, softened
8 oz Cool Whip, thawed
For the topping
1 (16 oz) can chocolate icing
2 tablespoons milk
These components mirror many easy Ding Dong Cake and “Hostess copycat” recipes that start with a chocolate cake mix, add a sweet, fluffy cream layer, and finish with either canned frosting or ganache.
Equipment
9×13-inch baking pan
Mixing bowls
Electric mixer
Spatula
Cooling rack
Serrated knife
Step-by-step instructions
Step 1: Bake the chocolate cake
Preheat your oven according to the directions on the box cake mix. Spray a 9×13-inch pan with nonstick spray or grease and flour it lightly, as package instructions recommend.
Prepare the chocolate cake batter as directed on the box (adding eggs, oil, and water as specified) and pour it into the prepared pan. Bake until a toothpick inserted in the center comes out clean, following the timing on the package for a 9×13 pan.
Once baked, let the cake cool in the pan for about 10 minutes. Then carefully run a knife around the edges, invert the cake onto a cooling rack, and let it cool completely. It’s important that the cake is fully cool before you slice and fill it so the cream layer doesn’t melt.
Step 2: Make the cream filling
While the cake cools, prepare the filling. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and softened margarine or butter together until smooth, light, and fluffy. The mixture should be creamy with no lumps.
Gently fold in the thawed Cool Whip until the filling is fully combined and airy, taking care not to deflate it too much. This creates a fluffy, mousse-like cream layer reminiscent of the creamy center in Ding Dongs and similar snack cakes.
Step 3: Slice the cake into two layers
Once the cake is completely cool, use a long serrated knife to slice it horizontally into two even layers. The easiest way is to place the cake on a flat surface, keep the knife level, and work your way around the cake, turning it as you cut until the knife meets where you started.
Carefully lift the top layer off and set it aside. Place the bottom layer back into the (clean and dry) 9×13 pan to help hold the filling and make serving easier.
Step 4: Add the cream filling
Spread the cream filling evenly over the bottom cake layer, going all the way to the edges. Use a spatula to smooth the top so you have a level layer of filling. This is the signature middle layer, so don’t be shy—this recipe gives you a generous amount.
Gently place the top cake layer back over the filling, aligning it carefully with the bottom layer. Press very lightly to settle it; you don’t want to squeeze out the filling.
Step 5: Make and spread the chocolate topping
In a small bowl, combine the canned chocolate icing with 2 tablespoons of milk. Stir until the icing loosens into a smooth, spreadable consistency—still thick, but a bit softer and glossier. This step mimics the look and feel of a quick chocolate ganache while keeping things as simple as possible.
Spread the chocolate icing mixture evenly over the top of the cake, covering it from edge to edge. Use a spatula to smooth the surface; slight swirls and ridges are fine and give a homemade look.
Step 6: Chill and serve
Cover the cake (or the pan) and refrigerate for at least 1 hour before serving; 2–4 hours is even better to let the filling firm up and the flavors meld. Chilling also makes it much easier to slice cleanly.
When ready to serve, cut the cake into squares using a sharp knife, wiping the blade between cuts if needed. Serve chilled or just slightly closer to room temperature, depending on your preference; many Ding Dong Cake recipes recommend letting slices sit out briefly for the best texture and flavor.