Pin it
Take a regular box of chocolate cake mix and turn it into amazing bars that remind you of those classic Ding Dongs we all grew up with. You'll get soft chocolate cake, topped with puffy marshmallow filling and finished with smooth chocolate ganache.
I've found that taking your time with each layer and letting things chill properly gives you the best mix of textures.
Key Components
- For Cake:
- Chocolate Cake Mix: Whatever's on sale
- Unsalted Butter: Softened
- Large Eggs: To mix with cake
- Water: Follow box amounts
- Oil: Follow box amounts
- For Filling:
- Marshmallow Crème: One whole jar
- Unsalted Butter: Softened
- Powdered Sugar: Gives it body
- Pure Vanilla Extract: Adds taste
- Kosher Salt: Cuts sweetness
- For Ganache:
- Semisweet Chocolate Chips: Good ones work best
- Heavy Cream: Makes it silky
Step-By-Step Method
- 1. Cake Base Preparation:
- Set oven to 350°F. Put parchment in a 9x13 pan with extra hanging over the sides for lifting later. Mix up cake according to box instructions. Pour batter in the lined pan. Bake about 25 minutes until toothpick comes out clean. Let it cool on a rack for about an hour.
- 2. Ganache Creation:
- Put chocolate chips in a bowl with hot cream. Heat in microwave, stopping every 15 seconds to stir, until it's all melted and shiny. Stick it in the fridge until it thickens like hot fudge, around 45 minutes.
- 3. Marshmallow Filling:
- Whip the soft butter till it's fluffy, about 3 minutes. Add in powdered sugar and salt, mix well. Fold in marshmallow fluff and vanilla, keep mixing for 2 minutes till it's light and airy.
- 4. Assembly Process:
- Spread the marshmallow mix all over the cool cake. Chill for 30 minutes to set up. Pour thickened chocolate on top and smooth it out.
- 5. Setting Time:
- Chill again for an hour so the chocolate gets firm. Use the parchment edges to pull the whole thing out. Cut into 18 squares with a sharp knife.
Pin it
Keeping Fresh & Serving Ideas
Keep these babies in a sealed container in your fridge up to 5 days. Let them sit out for 10-15 minutes before eating so they can soften up a bit. Want to save them longer? Wrap each bar separately and freeze them for up to 3 months.
Great Companions
- Glass of milk
- Fresh brewed coffee
- Scoop of vanilla ice cream
- Handful of raspberries
- Dollop of whipped cream
- Mug of cocoa
Tasty Twists
Try these fun changes:
- Swap in different cake mixes
- Mix some peanut butter into the filling
- Use dark chocolate for topping
- Add mint flavor to the cream
- Sprinkle coconut into the chocolate
- Start with a strawberry cake
Pin it
Closing Thoughts
The real trick is being patient and letting each layer set up properly. When you take your time, you'll get that perfect combo of cake, cream and chocolate that brings back all the good memories.
Frequently Asked Questions
- → Can I prepare these in advance?
- Absolutely, you can make them up to 3 days early and keep them in the fridge.
- → What's the point of the parchment paper?
- It helps you lift out and slice the bars without breaking them.
- → Are these okay to freeze?
- Sure, they'll stay good frozen for up to 2 months if kept in a sealed container.
- → Could I try different cake flavors?
- You can, but the chocolate base gives you that authentic taste.
- → Why chill between adding layers?
- The cooling helps everything firm up and makes your cuts look neater.