Paula Deen’s Ding Dong Cake
Paula Deen’s Ding Dong Cake is Paula Deen‘s signature cake recipe. This cake is so popular that many people think they can’t make it at home, but the truth is just the opposite. The secret to this sweet, moist, rich cake is Paula’s secret to making it so perfect. After all, the number of ingredients would just overwhelm most home cooks. Ding dong cake is best served warm, so you can enjoy it for hours. This delicious cake is an easy recipe to make at home, and one of the most popular cake recipes on Paula Deen
Ingredients
- 1 package Chocolate fudge cake mix
- 1/2 cup Butter softened
- 2/3 cup Shortening
- 3/4 cup Sugar
- 2 tsp Vanilla extract
- 1/2 cup Evaporated milk
- 1 can Chocolate fudge frosting 1 (16 oz) can
Instructions
- Bake the cake mix in a 13* 9-inch pan at 325°F, following the package instructions, to prevent the cake from rising.
- After the cake is done baking, let it cool completely, then use a stand mixer to beat the butter, Crisco, sugar, vanilla, and evaporated milk for about 15 minutes.
- Spread the light, fluffy mixture over the cooled cake. Remove the cap from the frosting can, and also take off the foil seal completely.
- Next, microwave the frosting for about 15 seconds, remove it and stir, then microwave it again for another 15 seconds or until the frosting is pourable.
- Spread the frosting over the cream layer and make sure it is an even layer.
- Let the cake sit at room temperature for 2 to 3 hours until the frosting has hardened, then refrigerate for 45 minutes.
- Slice the Paula Deen Ding Dong Cake into pieces and serve.