Ding Dong Cake
1 bx devils food cake mix
8 oz cream cheese softened
3 c powdered sugar
1 stick butter softened
8 oz cool whip
1 tub milk chocolate icing
Prepare and bake cake as directed on box. (2 round cake pans)
Filling : Mix and cream the butter and cream cheese. Add powdered sugar
and fold in cool whip.
After cake is completely cooled split layers (TIP: you can place the
uncut cakes on plates in a freezer for about 30 minutes to make a
cleaner cut, then use UNwaxed dental to pull through the layer and make
a wonderful even cut.) and spread filling on each layer and stack, do
not spread filling all the way to the edge of the cake, the weight of
the cake will press it out to the edge once you are finished, this keeps
the filling from mixing with the icing. Now, if you have any filling
left over you can mix it with the icing. It’s what we do. Then ice
entire cake with the chocolate icing. You will be able to put a thick
layer of filling between the layers.
Source : The Recipe-riot mailer on cooking-lists.com
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