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Turn an ordinary chocolate cake mix box into nostalgic treats that bring back all the wonder of traditional Ding Dongs. These yummy bars combine soft chocolate cake, airy marshmallow filling, and smooth chocolate ganache layers.
My tests show that getting the layers right and giving them enough chill time creates the best texture mix.
Key Ingredients
- For Cake:
- Chocolate Cake Mix: Works with any type
- Unsalted Butter: Softened
- Large Eggs: To mix with cake
- Water: Follow box amount
- Oil: Follow box amount
- For Filling:
- Marshmallow Crème: One whole jar
- Unsalted Butter: Softened
- Powdered Sugar: Gives stability
- Pure Vanilla Extract: Adds taste
- Kosher Salt: Cuts the sweetness
- For Ganache:
- Semisweet Chocolate Chips: Good brands work best
- Heavy Cream: Makes it creamy
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 for lifting later. Mix the cake according to the box. Pour the batter in your lined pan. Bake around 25 minutes until a toothpick comes out clean. Let it cool on a rack for about an hour.
- 2. Ganache Creation:
- Put chocolate chips and hot cream together in a bowl that's microwave-safe. Heat in small 15-second bursts, stirring each time, until it's all melted and shiny. Cool it in the fridge till it thickens like hot fudge, roughly 45 minutes.
- 3. Marshmallow Filling:
- Whip the soft butter until it's fluffy, about 3 minutes. Add in the powdered sugar and salt, mix well. Fold in marshmallow crème and vanilla, beat until it's light and fluffy, around 2 minutes.
- 4. Assembly Process:
- Spread the marshmallow mix evenly on the cooled cake. Chill for 30 minutes until firm. Pour your thickened ganache on top, smoothing it out with a flat spatula.
- 5. Setting Time:
- Chill everything until the chocolate gets hard, about an hour. Lift the whole thing out using the parchment edges. Cut into 18 squares with a sharp knife.
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Keeping and Serving Tips
Keep these bars in a sealed container in your fridge up to 5 days. Let them sit out for 10-15 minutes before eating for the best taste. If you want to save them longer, wrap each bar separately and freeze for up to 3 months.
Tasty Companions
- Glass of milk
- Fresh brewed coffee
- Scoop of vanilla ice cream
- Handful of berries
- Dollop of whipped cream
- Mug of hot chocolate
Twist It Your Way
Try these fun changes:
- Switch up your cake mix flavor
- Mix peanut butter into the filling
- Use dark chocolate for ganache
- Add mint flavor to the filling
- Mix coconut into the top layer
- Try a strawberry cake bottom
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Closing Thoughts
The secret to these bars is taking your time between steps and letting everything chill properly. Each layer should be just right before adding the next one, giving you that classic mix of textures we all grew up loving.
Frequently Asked Questions
- → Can I prepare in advance?
- Yep, they last up to three days in the fridge.
- → What's the deal with parchment paper?
- It helps you lift the bars out for easy slicing.
- → Are these good for freezing?
- Totally! Keep them in a sealed container for up to two months.
- → Can I change the cake flavor?
- Sure, but chocolate gives that classic Ding Dong vibe.
- → Why cool the layers?
- Setting them in the fridge makes slicing much cleaner.