Thursday, July 12, 2012

Ding Dong Cake AKA Raven's 18th

  • I cannot believe my little Raven turned 18 last month.  Where did all that time go??  She graduated high school and is now enrolling in college,  sniff, sniff.  I know, I know this is what is supposed to happen but gosh it is hard on a mom and dad!  Raven has so many dreams and I do hope life gives her what she has given to life!  Raven is a giver and I love that about her!  This cake is my Ding Dong cake and it is what Raven picked for her birthday cake this year.  This cake is so rich and decadent that a small piece will go far.  Give this a try the next time chocolate is calling your name!  This is What's Cookin on Beaty's Creek!

  • 2 boxes Duncan Hines  Devils Food cake mix( I learned years ago in a Wilton Class to only buy Duncan Hines boxed mixes
Bake cake according to directions on the box.  Saddens me to say but you know just DO IT!  I cooked mine in 4 round cake pans. Bake according to directions also....  Now go on to the next step so I don't feel like a complete loser!  Cool completely and remove from pans.

White Filling

4 cups whole milk

2 cups butter-softened
2 cups shortening
2 cups sugar
2 vanilla beans-scraped
  • 16 T flour
  • Mix together  milk and flour. Cook until thick, then cool COMPLETELY. Mix butter and shortening until well incorporated in your Kitchen Aid mixer. Now add in sugar and vanilla beans and mix until mixture is light and fluffy. Now add in  flour mixture and beat until smooth and yummy.
  • Now pick out a pretty plate and plop out your first first cake layer.  Spread the filling over cake all the way to the edge.  Make sure it is very even too.  Repeat with each layer of cake until you reach layer 4.  You will not it with filling.  Wrap cake completely with plastic wrap and place in freezer for 1 hour.
  • Icing
  • 2 t vanilla
    • 4 sticks butter-softened
    • 6 T whole milk
    • 4 T cocoa
    • I use a whole bag of powered sugar when I make this icing. Sometimes I need a cup more, I think it depends on the  humidity in your area.
  • Mix butter, vanilla, and cocoa together.  Now add in your powdered sugar a cup at a time.  In between sugar add in a T of milk.  Once all of your sugar is mixed in you might need to add a little more milk or sugar.  Just depends if your icing is too runny or too thick.  You want it to be easily spreadable.  Now take your cake out of the freezer and ice it completely!!  You want about 1/4 of icing all over the cake.  Place iced cake in fridge until ready to serve.