Celebrate Celebrations
The Foodie Friday 2016 theme is #Celebrate. Come join us as we focus on a different way to #Celebrate each month. In January we are all about “Celebrate Celebrations.” I can’t think of a better way to kick off a brand new year than with this Ding Dong Cake from Rhonda Bramell of Bramell: Party of Five.
Should you find yourself in need of an easy (yet impressive) dessert for a special occasion, check this one out. My friends, this is the dessert that will woo your enemies and win you admirers for life. This is my go-to recipe when I need a birthday cake, office potluck dessert or just for the “lots of people coming over” occasion.
The beauty of the Ding Dong Cake is that it looks like it was completely labor intensive and difficult to make. Alas, it’s not! There are only a few ingredients and it doesn’t require a culinary degree to pull off. And, I might add, there’s nothing better than homemade whipped cream
The downside to making this cake is simply the temptation of having it in your house. As a result, I don’t make it as often as I’d like…because I would totally eat it myself. As my kindergartener demanded as I removed it from the fridge, “Give me the cake now!”
I definitely suggest making this your next celebration dessert, too. Or, at the very least, go grab a gallon of milk and a fork and celebrate your baking victory!
Ingredients
- 1 box Devil’s Food cake mix
- 2 cups heavy whipping cream
- ½ cup sugar, divided
- ¼ cup butter
- ½ cup milk
- 1 12-ounce bag of semi-sweet chocolate chips
Instructions
- Bake devil’s food cake according to directions on box, using a greased 9 x 13 baking pan.
- Let cake cool for 15 minutes then remove from pan.
- Let cake cool completely.
- Cut cake in half lengthwise then put the bottom half back into the pan.
- In a medium sized bowl, beat whipping cream with ¼ cup sugar until stiff.
- Spread whipped cream on bottom layer of cake.
- Stack the other layer on top.
- In a medium sized bowl, microwave ¼ cup sugar, butter, milk and chocolate chips for about 2 ½ minutes until melted, stirring frequently.
- Stir until smooth and pour over cake.
- Refrigerate cake until time to serve.
So glad you used real cream! I think this would be easy, as you say. Might just have to make me one, soon… 🙂