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Take a standard box of chocolate cake mix and turn it into amazing treats that bring back the magic of Ding Dongs. These rich bars layer soft chocolate cake with creamy marshmallow filling and topped with smooth chocolate ganache.
I've found that getting the layers right and giving them enough time to chill makes all the difference in how these taste.
Key Components
- For Cake:
- Chocolate Cake Mix: Whatever kind you like
- Unsalted Butter: Softened
- Large Eggs: For the mix
- Water: Follow box instructions
- Oil: Follow box instructions
- For Filling:
- Marshmallow Crème: Entire jar
- Unsalted Butter: Softened
- Powdered Sugar: Helps it hold shape
- Pure Vanilla Extract: Adds taste
- Kosher Salt: Cuts the sweetness
- For Ganache:
- Semisweet Chocolate Chips: Good ones work best
- Heavy Cream: Makes it silky
Step-by-Step Guide
- 1. Cake Base Preparation:
- Warm your oven to 350°F. Put parchment in a 9x13 pan with extra hanging over the sides. Mix the cake batter as the box says. Pour it in the pan. Bake around 25 minutes until a toothpick comes out clean. 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 the microwave with 15-second bursts, stirring between each, until it's all melted and shiny. Chill it until it thickens like hot fudge, roughly 45 minutes.
- 3. Marshmallow Filling:
- Whip the soft butter until it's fluffy, about 3 minutes. Mix in powdered sugar and salt until blended. Add marshmallow crème and vanilla, beating until it's light and airy, about 2 minutes.
- 4. Assembly Process:
- Spread the marshmallow mix evenly on the cool cake. Chill for 30 minutes till firm. Pour the thick ganache on top and smooth it out with a flat knife.
- 5. Setting Time:
- Chill until the chocolate gets firm, about an hour. Lift the whole thing out using the parchment sides. Cut into 18 squares with a sharp knife.
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Keeping And Serving Tips
Keep these bars in a sealed container in the fridge up to 5 days. Let them sit out for 10-15 minutes before eating so they taste better. To save them longer, wrap each bar separately and freeze them up to 3 months.
Great Combos
- Glass of milk
- Cup of coffee
- Scoop of vanilla ice cream
- Handful of berries
- Dollop of whipped cream
- Mug of hot chocolate
Mix It Up
Try these twists:
- Other cake mix flavors
- Mix peanut butter into the filling
- Switch to dark chocolate topping
- Add mint flavor to the filling
- Mix coconut into the chocolate layer
- Use strawberry cake instead
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Closing Thoughts
The secret to these bars is taking your time between adding each layer and making sure everything chills properly. This creates that perfect mix of textures we all remember from childhood.
Frequently Asked Questions
- → Can I get these ready early?
- Sure, make them up to 3 days ahead and keep chilled in the fridge.
- → Why should I use parchment?
- It makes lifting and slicing the bars super simple.
- → Are these freezer-friendly?
- Totally, store them airtight in the freezer for up to 2 months.
- → Can I swap out the cake mix flavor?
- You can, though chocolate matches the Ding Dong vibe best.
- → Is it necessary to cool between steps?
- Yep, it helps layers set right and makes cleaner slices.