Ingredients
- 7/8 cup all-purpose flour*
- 1/3 cup + 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup water
- 7 ounce tub marshmallow crème
- Chocolate Ganache or Sauce
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 325°F.
- Butter and flour two 8-inch baking pans and set aside.
- Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
- In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt and whisk smooth.
- Meanwhile, heat water until hot.
- Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.
- Divide batter evenly into pans and place in oven, bake for 25-30 minutes or until an inserted toothpick comes clean.
- After 10 minutes turn upside down on plastic food-lined surface and allow to cool completely.
- Cut cakes using a sharp biscuit cutter about 2.5-inches in diameter.
- To fill cakes, cutout a cone of each cake ensuring that you do not cut all the way to the other side; remove the cut-out cone part.
- Add about 2 teaspoons of marshmallow crème filling in each indention.
- Neatly cover the crème with 1/4 of the cutout cone. Repeat until done.
- Cover 2 cookie sheets or cutting boards with plastic food wrap and set aside.
- Prepare chocolate ganache and let cool slightly.
- Place a ding dong on edge of a metal spatula or tip of pie server.
- Using a ladle pour ganache onto Ding Dong.
- Carefully place ding dong onto plastic lined sheets.
- If you noticed that ganache was too thick and is not properly sheeting down the sides, add 1 or more hot tablespoons of milk to thin it out. Glaze remaining ding dongs.
- Store in refrigerator until ready to serve.
Imperial Sugar Insight
NOTE: Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.