Ding Dong Cake turns a simple chocolate cake mix into a chilled layer dessert with a fluffy cream cheese center and chocolate frosting on top. I like the idea of this recipe for busy occasions because we get the layered look without baking several separate cake rounds.
The part that matters most is not the cake mix itself. It is the cooling, filling, and chilling. If we rush those steps, the layers can slide or tear. If we let the cake cool completely and give the finished dessert enough refrigerator time, it slices much more cleanly.
Before You Start
Prepare the chocolate cake according to the directions on your box and bake it in a 9-by-13-inch pan. Different cake mixes call for slightly different amounts of eggs, oil, and water, so I recommend following the package rather than forcing one set of measurements onto every brand.
Let the cream cheese and margarine soften before you make the filling. They should be soft enough to mix smoothly, but not melted. Melted fat can make the filling loose and harder to hold between the cake layers.
Ingredients
- 1 box chocolate cake mix, plus the ingredients required on the package
- 1 (8-ounce) package cream cheese, softened
- 3 cups powdered sugar
- 1 stick margarine, softened
- 1 container whipped topping
- 1 container chocolate frosting
- 1 to 2 tablespoons milk, as needed
A note about the milk: the original ingredient list says 1 tablespoon, while the old directions say 2 tablespoons. I am not going to hide that mismatch. Start with 1 tablespoon in the frosting, then add the second only if the frosting is still too stiff to spread easily.
Make the Creamy Center
Beat the softened cream cheese, powdered sugar, and margarine until the mixture looks smooth. Add the powdered sugar gradually if needed so it does not puff out of the bowl.
Once that base is smooth, fold in the whipped topping. I would mix gently here. We want to keep some of that airy texture instead of beating the filling until it becomes heavy.
Split and Stack the Cake
- Bake the cake in a 9-by-13-inch pan according to the package directions.
- Let it cool in the pan for about 10 minutes, then move it to a cooling rack and let it cool completely.
- Use a long serrated knife to split the cake horizontally into two layers.
- Return the bottom layer to the baking pan.
- Spread the cream cheese filling evenly over the bottom layer, taking it close to the edges.
- Carefully place the top cake layer over the filling.
- Stir 1 tablespoon milk into the chocolate frosting. Add more only if needed for a spreadable consistency.
- Spread the frosting over the top.
- Cover and refrigerate until the filling is cold and firm before slicing.
My Main Tip for Cutting the Cake
Do not try to split a warm cake. Warm chocolate cake is soft and much more likely to break. I recommend waiting until it is fully cool, then using a long serrated knife and cutting slowly from side to side while keeping the blade as level as possible.
If the cake still feels very tender, a short chill after cooling can make it easier to handle. A small crack in the top layer is not a disaster because the chocolate frosting will cover it.
Why the Filling Can Turn Too Soft
If the cream cheese or margarine is nearly melted, the filling can become loose. Another common issue is slicing the cake too soon after assembly. Refrigeration helps the filling firm up, so I would give it several hours if your schedule allows.
For cleaner slices, use a sharp knife and wipe the blade between cuts. Smaller squares also work well because this is a rich dessert.
Make Ahead and Storage
This cake is well suited to making ahead because it needs refrigerator time anyway. Keep it covered and chilled until serving.
Because the filling contains cream cheese and whipped topping, store leftovers in the refrigerator rather than at room temperature. Keep the pan tightly covered so the exposed cake edges do not dry out.
For another rich chocolate dessert, try my Chocolate Fudge Pecan Pie, or browse the dessert recipes on RecipesNeed.
A Few Quick Questions
Can I use butter instead of margarine?
The original recipe uses margarine. Butter can change both the flavor and firmness, so I would consider it a variation rather than an exact swap.
Do I need homemade chocolate frosting?
No. This recipe is intentionally a shortcut-style dessert and uses prepared chocolate frosting.
