Ding Dong Sheet Cake
A rich, chocolatey sheet cake with creamy filling and decadent chocolate topping, perfect for any occasion.
Ingredients
For the Cake
- 1 box chocolate cake mix Your favorite brand
- 3 large eggs Room temperature
- 1 cup water Room temperature
- 1/2 cup vegetable oil
For the Cream Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined and smooth.
Baking
- Pour the batter into a greased 9x13-inch baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Making the Filling
- While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Refrigerate until use.
Creating the Topping
- In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 30-second intervals, stirring between each, until melted and smooth.
Assembling the Cake
- Once the cake is cool, cut it in half horizontally. Spread the cream filling over one layer, then place the other layer on top.
- Pour the melted chocolate topping over the whole cake, spreading it evenly.
Chilling and Serving
- Refrigerate the cake for at least 30 minutes to allow the chocolate to set. Cut into squares, serve, and enjoy!
Notes
Don’t overmix the cake ingredients, taste test the cream filling for sweetness, and store leftovers in an airtight container in the refrigerator.