Chocolate Ding Dongs (Spool Cakes)
1 Cup of Flour
1/4 Cup of Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch of Salt
6 Tablespoons Softened Butter (3/4 of a Stick)
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
1/2 Cup of Milk
Preheat your oven to 350°
Spray your Ding Dong Pan with Cooking Spray (I use Olive Oil Spray)
In a Medium bowl combine Flour, Cocoa, Baking Power, Baking Soda and Salt.
In Large Bowl beat Butter and Sugar with an Electric Mixer until light and fluffy. Add eggs one at a time. Add Vanilla and mix well. Add Flour Mixture in thirds alternating with milk, beat well after each addition. Fill cavities 2/3rds full.
Bake for 17 to 19 Minutes or until toothpick inserted in the middle comes out clean. Allow to cool for 5 minutes before removing from pan. All to cool completely. I am using a Spool Cake Pan. You can use either a Spool Cake Pan or even a Muffin Pan (your Ding Dongs will be tapered).
4 Tablespoons Softened Butter (1/2 Stick)
1 Cup Confectioners Sugar (Powdered Sugar)
1/2 Teaspoon Vanilla Extract
1-2 Teaspoons Milk
In a large bowl, beat butter and sugar with electric mixer until well mixed, scraping down the sides as necessary. Add Vanilla and Milk and beat until Light and Fluffy.
Cut a small hole in the bottom of the cake being careful not to cut all the way to the bottom. Save the portion of the cake you pull out to close the hole up after you have filled each cake. Spoon or pipe filling into cake. (Using a cake piping tip and bag would make this much easier. In a pinch you could use a ziplock bag and clio the corner off). Take the remaining bit of cake and place it back into the hole with the filling. You can trim it down sone so that it doesn’t squish any of the filling out.
BetsyLife gives a great example on how to cut out the bottom of the mini cake.
1 Package (12 OZ) of Dark Cocoa Candy Melts
2 Tablespoon Vegetable Oil
Melt candy in a double boiler. Add the oil and stir completely together. You can pour the glaze over the cakes on a cookie sheet and tap the cookie sheet to even the glaze out. I lay my cakes on a sheet of wax paper. It makes peeling the cakes off easier. I scrape off any glaze and remelt it.
Makes 12 Ding Dongs
I highly recommend quadrupling the recipe and buying a gym membership. They are pretty tasty.