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Ding Dong Cake
Thank you to Karen Emerson for sharing this recipe.
1 box Devil’s Food or a darker chocolate cake mix – baked as directed in two 8 inch pans.
One container of prepared chocolate frosting. (set aside)
2/3 cups Crisco Shortening 1/3 cup evaporated milk ½ cup sugar 1 teaspoon vanilla Pinch of salt ½ cup powdered sugar
Filling directions: Beat first five ingredients five minutes. After five minutes, taste a bit to see if the graininess of the sugar is gone. The sugar needs to be completely dissolved. If not, beat it more until the sugar is no longer grainy. Add powdered sugar then, and mix well.
To assemble the cake, make sure the cake is cooled. Put the one layer on your serving tray. Add the filling on top. Add the second layer of the cake on top of the filling.