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Decadent Delight: Reimagining the Classic Ding Dong Cake

The iconic Ding Dong – a chocolate cake enrobed in creamy filling and chocolate coating – is a childhood favorite for many. This recipe takes that nostalgic treat and transforms it into a show-stopping cake perfect for birthday parties, potlucks, or whenever you crave a delightful chocolatey dessert.


  • The Chocolate Cake Base:

    • 1 box chocolate cake mix – for convenience and ease
    • Ingredients required for the cake mix (as listed on the box) – typically vegetable oil, eggs, and water
  • The Creamy Filling:

    • 1 package (8 ounces) cream cheese – softened to room temperature for smooth mixing
    • 3 cups powdered sugar – sweetens and thickens the filling
    • 1 stick (1/2 cup) margarine – softened to room temperature for easy blending
    • 1 container (8 ounces) whipped topping – thawed for spreading
  • The Chocolatey Finish:

    • 1 container chocolate icing – store-bought chocolate icing adds a rich and glossy finish
    • 1 tablespoon milk – thins the icing slightly for easier spreading


  1. Baking the Cake Base: Preheat your oven according to the instructions on the chocolate cake mix box. Prepare a 9x13 inch baking pan with cooking spray or grease it with butter and flour to prevent sticking. Follow the cake mix instructions, mixing the cake batter with the required ingredients (typically oil, eggs, and water). Pour the batter into the prepared pan and bake for the recommended time, or until a toothpick inserted into the center comes out clean.

  2. Cooling the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely. A cool cake is essential for assembling the layers without them becoming soggy.

  3. Creating the Creamy Filling: In a large bowl using an electric mixer, cream together the softened cream cheese and powdered sugar until smooth and light. This step incorporates air into the filling, making it light and fluffy.

  4. Adding the Whipped Topping: Gently fold the thawed whipped topping into the creamed cheese mixture using a rubber spatula. Be careful not to overmix, as you want to maintain a light and airy texture.

  5. Assembling the Cake Layers: Once the cake is completely cool, cut it in half horizontally. Place one half of the cake layer back into the bottom of the 9x13 inch pan. Spread the prepared creamy filling evenly over the entire cake layer.

  6. Topping it Off: Carefully place the second cake layer on top of the filling. Gently press down to secure it.

  7. Chocolate Icing Magic: In a small bowl, whisk together the chocolate icing and 1 tablespoon of milk. This thins the icing slightly, making it easier to spread over the cake without becoming too thick and drippy. Spread the chocolate icing evenly over the top and sides of the assembled cake.

  8. Refrigerate and Enjoy! For the filling to set and the flavors to meld beautifully, refrigerate the cake for at least 2 hours, or ideally overnight. Slice and serve chilled for a delightful and decadent dessert experience!


  • Homemade vs. Store-bought: For a more personal touch, you can use a homemade chocolate cake recipe instead of the boxed mix.
  • Filling Variations: If you prefer a richer filling, use full-fat cream cheese instead of softened cream cheese. You can also experiment with different flavors of whipped topping, such as vanilla or chocolate.
  • Chocolate Ganache: For an even richer chocolate experience, make a chocolate ganache by heating heavy cream and pouring it over chopped chocolate. Let it sit for a few minutes, then whisk until smooth and glossy. Use this ganache instead of the chocolate icing for a decadent finish.