Giant Ding Dong Cake
 
1   185 oz) pkg devils food cake mix
1   34oz pkg instant chocolate pudding mix
4   eggs
1-1/4 cup  water
1/2 cup  vegetable oil
1/4 cup  all purpose flour
1 cup  milk
1/2 cup  shortening
1/2 cup  butter
1 cup  white sugar
2 tsp  vanilla extract
1 cup  chocolate chips
1/4 cup  shortening
3 Tbsp  light corn syrup
2 Tbsp  plus 3/4 tsp water
 
preheat oven to 350 degrees. grease and flour a 10 in springform pan. in 
a large bowl, stir together the cake mix and instant pudding. make a well 
in the center and pour in the eggs. oil and water. mix until well 
blended. spread evenly into the prepared pan. bake for 45 to 50 minutes in 
the preheated oven, or until a toothpick inserted into the center comes 
out clean. cool cake completely on a wire rack before removing from pan. 
slice a 1 inch thick slice off the top of the cake and set aside. scoop 
out the cake for the center of the bottom part to within 1 inch of the 
sides. discard or save for another use. to make the filling, whisk 
together the flour and milk. cook over medium heat, stirring constantly 
until thickened. set aside to cool completely. once the flour and milk 
mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla 
on high speed until light and fluffy. add the milk mixture and continue 
to beat for 4 more minutes. spoon into the center of the cake and replace 
the layer sliced from the top. combine the chocolate chips, 1/4 cup 
shortening, corn syrup and water in the top of a double boiler. heat, 
stirring frequently until melted and smooth. pour warm glaze over the top 
of the cake and smooth over the sides. refrigerate until serving. 
 
-- 
(ID: 12195) Mirror: rec.food.recipes: Tue, Jun 17, 2003


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