Slice Ding Dongs in half lengthwise and place in a 9x13 pan, cream side up.
Soften cream cheese and mix with the sugar, vanilla and 1/2 of the Cool Whip.
Mix until smooth and spread over the Ding Dongs.
Mix all three puddings with the 3 cups of milk. When thick, spread over cream cheese mixture.
Spread the rest of the Cool Whip on top.
Sprinkle with the mini chocolate chips, if desired.
Refrigerate until ready to serve.
Cut each Ding Dong into eight pieces.
Mix whipped cream and pudding in a large bowl until well blended.
Gently fold in Ding Dong pieces.
Cover and refrigerate for at least one hour.
Before serving, add chocolate sprinkles to the top of the dessert or the bottom of the serving dish.
Crumble the Ding Dongs on the bottom of a 9x12-inch pan.
Beat the cream cheese, pudding and milk together.
Pour over the crumbled Ding Dongs.
Top with the Cool Whip.
Keep refrigerated.
Mix pudding with milk according to package directions.
Crumble layer of cakes in bottom of large serving bowl.
Top with pudding.
Repeat another layer of cakes, then top with rest of pudding.
Top with Cool Whip, shaved chocolate bar& nuts.
Chill.
Double the recipe for punch bowl size.
Bake cake and divide into layers (I used 9x13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions.
Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
Spread filling between layers and frost entire cake with milk chocolate frosting.
(Please don't substitute anything for the milk chocolate frosting--it tastes like candy and the other frostings don't).
Bake cake as directed in two 8 or 9 inch round pans. Let cool.
Mix frosting & cool whip & frost cake generously. Refrigerate for at least an hour to firm frosting.
Melt butter & chocolate in microwave; stir until smooth. Let frosting cool until spreading consistency. Frost cake over whip cream mixture. Chocolate may be drippy; quickly work up sides of cake until completely covered. Refrigerate until firm. Chocolate will harden. Serve cold.
Cook milk and flour until thick and cool.
Beat sugar and Crisco 4 minutes.
Add vanilla and beat 2 minutes more.
Spread between cake layer (all of it).
Then frost it with your favorite frosting and refrigerate for 2 hours.
Cut Ding-Dongs in half.
Place, creamy side down, in a rectangular pan.
Make chocolate pudding according to directions on box.
Pour pudding over Ding-Dongs.
Spread whipped cream over pudding.
Let chill.
Serve.
Make a paste of the cocoa and food coloring.
Cream the shortening with the sugar.
Add eggs.
Combine flour with salt. Add alternately with buttermilk to creamed mixture.
Fold in baking soda and vinegar with spoon.
Use a round tube pan for Ding Dong Cake recipe or use three 8-inch cake pans.
Bake for 30 to 35 minutes.
Cut cakes into small pieces.
Mix pudding with milk and sour cream.
Layer Ding Dongs, pudding, Cool Whip.
Makes 2 layers.
Mix cake according to directions.
Cook in a Bundt pan.
When cool, slice in the middle to make 2 layers.
Mix powdered sugar, cream cheese and Cool Whip and spread on top of the bottom layer. Place the other layer back on.
Place the can of icing in the microwave for about 20 seconds; drizzle over the cake.
Bake cake mix according to directions and cool completely. Cut in 1/2 lengthwise.
Cook flour and milk; stir frequently until thick.
Cool completely.
Beat sugar, oleo or margarine and vanilla until fluffy.
Add flour/milk mixture.
Beat 10 minutes. Put flour, milk, sugar, oleo mixture on bottom 1/2 of cake.
Top with other 1/2 cake.
Frost all sides with your favorite chocolate icing. If your filling is a little runny, place in refrigerator a few minutes before adding top layer.
50\u00b0.
Bake the cake according to the package directions
Bake cake according to directions; cool. Mix sugar, cream cheese and cool whip. Split cake into layers. Spread sugar mixture on bottom and replace top. Microwave frosting about 20 seconds and pour over cake.
arge bowl, stir together the cake mix and instant pudding. Make
Prepare cake as directed on box.
Let cool.
Mix Crisco, sugar, milk, salt and vanilla.
Beat at low speed 5 minutes.
Add powdered sugar and beat 2 to 3 minutes more.
Split cake using a thread.
Spread mixture between layers.
Ice cake with chocolate icing.
Prepare cake as directed. Bake in 2 round 9-inch cake pans. When cake is cool, place layers in freezer while preparing filling.
CHOCOLATE CAKE.
Sift the flour, sugar,
Bake cake according to directions on box, using a 9x13-inch pan. After it cools, slice in half horizontally and set aside until filling is prepared.
FILLING: Combine milk and flour. Cook until thick, then cool. Mix butter and shortening for 4 minutes. Add sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more.
Spread on bottom layer of cake and replace top layer of cake.
ICING:
Combine butter, vanilla, milk, cocoa and mix. Add powdered sugar until quite thick.
Bake chocolate cake following box directions.
Cool and cut down through middle of cake.