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Turn an ordinary box of chocolate cake mix into nostalgic treats that bring back all the charm of classic Ding Dongs. These indulgent squares combine soft chocolate cake, pillowy marshmallow filling, and smooth chocolate ganache in every bite.
I've found through my kitchen experiments that getting the layers right and giving them enough chill time creates just the right texture balance.
Key Ingredients
- For Cake:
- Chocolate Cake Mix: Whatever's on sale
- Unsalted Butter: Softened
- Large Eggs: For the batter
- Water: Follow box amounts
- Oil: Follow box amounts
- For Filling:
- Marshmallow Crème: Entire container
- Unsalted Butter: Softened
- Powdered Sugar: Adds stability
- Pure Vanilla Extract: Enhances taste
- Kosher Salt: Cuts sweetness
- For Ganache:
- Semisweet Chocolate Chips: Good ones work best
- Heavy Cream: Makes it silky
Step-by-Step Guide
- 1. Cake Base Preparation:
- Warm oven to 350°F. Put parchment in a 9x13 pan with extra hanging over sides for lifting later. Mix up cake batter following box instructions. Pour it in the pan. Bake around 25 minutes until toothpick comes out clean when poked in center. Let it cool fully on a rack for about an hour.
- 2. Ganache Creation:
- Put chocolate chips in a bowl and pour hot cream over them. Heat in microwave with 15-second bursts, stirring between each, until it's shiny and smooth. Chill in fridge until it thickens like hot fudge sauce, roughly 45 minutes.
- 3. Marshmallow Filling:
- Whip the soft butter until it's fluffy, about 3 minutes. Mix in powdered sugar and salt until well combined. Add marshmallow crème and vanilla, beating until it's light and airy, around 2 minutes.
- 4. Assembly Process:
- Spread the marshmallow mix evenly on the cooled cake. Chill for 30 minutes until firm. Pour the thickened chocolate over the filling, smoothing it flat with a spatula.
- 5. Setting Time:
- Chill everything for about an hour until the chocolate layer hardens. Grab the parchment edges to pull the whole thing out. Slice into 18 pieces with a clean, sharp knife.
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Keeping and Serving Tips
Keep these bars in a sealed container in the fridge up to 5 days. Take them out 10-15 minutes before you want to eat them so they can soften a bit. If you need to store them longer, wrap each piece separately and freeze for up to 3 months.
Tasty Companions
- Glass of milk
- Fresh brewed coffee
- Scoop of vanilla ice cream
- Handful of raspberries
- Dollop of whipped cream
- Mug of cocoa
Tasty Twists
Mix things up with:
- Try other cake mix flavors
- Add peanut butter to the middle
- Use dark chocolate on top
- Mix mint flavoring in the filling
- Sprinkle coconut in the chocolate
- Start with strawberry cake
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Closing Thoughts
The real secret to these bars is taking your time between each layer and letting everything chill properly. When each part is just right before moving on, you'll get that perfect mix of textures we all grew up loving.
Frequently Asked Questions
- → Is it okay to prepare these early?
- Definitely! Make them up to 3 days in advance and keep them chilled.
- → What does the parchment paper do?
- It makes pulling the bars out of the pan much simpler for slicing.
- → Can they be frozen?
- Yes! Store them in an airtight container for up to 2 months.
- → Can I use another cake flavor?
- Sure, though chocolate keeps it classic and authentic.
- → Why cool the layers in between?
- It helps everything set well so they slice easily and look great.