Tuesday, June 11, 2013

Ding Dong Cake

1 box devil's 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 butter and cream cheese. Add powdered sugar. Fold in Cool Whip.

After cake is completely cooled, split layers so you have four. (Easiest to freeze for 30 minutes, then use unwaxed dental floss to pull through layer to make cuts.) Spread filling on each layer and stack. Do not spread filling all the way to edge of cake, or filling will mix with icing. Then frost with chocolate icing.

No comments:

Post a Comment