Addiction Chocolate Cake
Hostess Ding Dongs came out in the 60s. Do you remember them?
These little chocolate cakes were perfect to include in sack lunches for the kids.
Now, you can make an adult-sized Ding Dong Cake!
Layers of chocolate cake hide a layer of cream filling in this dessert.
It’s topped with a chocolate ganache just like the Hostess kind.
If you want to make a fun chocolate cake reminiscent of your childhood, this recipe is the one for you.
It looks so elegant yet it is a snap to make!
Give your best for all occasions.
Just don’t judge my icing. It was very warm in my kitchen and needed to set.
I wanted to include this image anyway to prove to you not every dish comes out perfect the first time around.
If you make the recipe please send me photos. Leave them in the comments
I know you can do better than this one!
Enjoy.
These are the ingredients you will need
- 1 pkg. 2-layer size devil’s food cake mix
- 1 pkg. 4 oz. Semi-Sweet Chocolate
- ¼ cup butter
- 1 pkg. 8 oz. Cream Cheese, softened
- ½ cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies coarsely crushed
These are the INSTRUCTIONS
- HEAT oven to 350ºF.
- PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package.
- Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted.
- Stir until chocolate is completely melted. Cool 5 min.
- Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended.
- Gently stir in COOL WHIP and crushed cookies.
- PLACE 1 cake layer on plate, spread with cream cheese mixture.
- Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Addiction Chocolate Cake
Ingredients
- 1 pkg. 2-layer size devil’s food cake mix
- 1 pkg. 4 oz. Semi-Sweet Chocolate
- ¼ cup butter
- 1 pkg. 8 oz. Cream Cheese, softened
- ½ cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies coarsely crushed
Instructions
- HEAT oven to 350ºF.
- PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package.
- Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted.
- Stir until chocolate is completely melted. Cool 5 min.
- Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended.
- Gently stir in COOL WHIP and crushed cookies.
- PLACE 1 cake layer on plate, spread with cream cheese mixture.
- Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
This looks amazing, wow!
Thanks a lot! I can’t wait to take it to the gentleman next door. It turned out great, and he has a lot of company today. He is burying his wife of 63 years tomorrow. I wanted to cheer him a bit.