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Transform a simple box of chocolate cake mix into nostalgic bars that capture all the magic of classic Ding Dongs. These decadent treats feature layers of tender chocolate cake, fluffy marshmallow filling, and rich chocolate ganache.
Through testing, I've discovered that proper layering and chilling times create the perfect texture combination.
Essential Ingredients
- For Cake:
- Chocolate Cake Mix: Any brand
- Unsalted Butter: Room temperature
- Large Eggs: For cake mix
- Water: As directed on box
- Oil: As directed on box
- For Filling:
- Marshmallow Crème: Full jar
- Unsalted Butter: Room temperature
- Powdered Sugar: For structure
- Pure Vanilla Extract: For flavor
- Kosher Salt: Balances sweetness
- For Ganache:
- Semisweet Chocolate Chips: Quality brand
- Heavy Cream: For smoothness
Detailed Instructions
- 1. Cake Base Preparation:
- Heat oven to 350°F. Line a 9x13 pan with parchment, leaving overhang for easy removal. Prepare cake mix according to package directions. Pour into prepared pan. Bake for 25 minutes or until a tester comes out clean. Cool completely on a wire rack, about 1 hour.
- 2. Ganache Creation:
- Combine chocolate chips and hot cream in a microwave-safe bowl. Microwave in 15-second intervals, whisking between each, until smooth and glossy. Refrigerate until thickened to hot fudge consistency, about 45 minutes.
- 3. Marshmallow Filling:
- Beat softened butter until light and creamy, about 3 minutes. Add powdered sugar and salt, beat until combined. Mix in marshmallow crème and vanilla until smooth and fluffy, about 2 minutes.
- 4. Assembly Process:
- Spread marshmallow filling evenly over cooled cake. Refrigerate for 30 minutes until set. Pour thickened ganache over filling, smoothing with an offset spatula.
- 5. Setting Time:
- Refrigerate until chocolate is completely set, about 1 hour. Use parchment overhang to lift from pan. Cut into 18 pieces with a sharp knife.
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Storage and Serving Solutions
Store bars in an airtight container in the refrigerator for up to 5 days. Let stand at room temperature for 10-15 minutes before serving for best texture. For longer storage, freeze bars individually wrapped for up to 3 months.
Perfect Pairings
- Cold milk
- Hot coffee
- Vanilla ice cream
- Fresh berries
- Whipped cream
- Hot chocolate
Flavor Variations
Create different versions with:
- Different cake mix flavors
- Peanut butter in filling
- Dark chocolate ganache
- Mint extract in filling
- Coconut in ganache
- Strawberry cake base
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Final Notes
Success lies in patience between layers and proper chilling times. Each component should be perfect before adding the next, creating that classic combination of textures we all remember and love.
Frequently Asked Questions
- → Can I make these ahead?
- Yes, make up to 3 days ahead and store in refrigerator.
- → Why use a parchment sling?
- It makes removing and cutting the bars much easier.
- → Can I freeze these bars?
- Yes, freeze for up to 2 months in an airtight container.
- → Can I use different cake mix flavors?
- Yes, but chocolate is traditional for the Ding Dong taste.
- → Why refrigerate between layers?
- Cooling helps layers set properly and makes cleaner cuts.