Posted November 17, 2005 09:40 AM

This has probably been posted before, but I make mine in three nine-inch layer pans instead of one springform pan and it is easier this way. I thought someone might like to try it because it is absolutely the best cake ever if you like Ding Dongs.


1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three nine-inch round cake pans. (I just spray with Pam.)
In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
Bake for 21-23 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cakes completely on a wire rack before removing from pan.
To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spread between two layers of the cake, but not on the top layer.
Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.