I love your shows. You’re the only one that explains well, talks while you’re baking and you don’t rush so I can make the recipe while you’re making it. Your recipes are so good.
I have a tip for you that my mom taught me. When you spray your baking pans, place them on the door of your dishwasher so overspray doesn't land on the counters or floor. Can't wait to try this. It's going to accompany me to a neighborhood gathering this weekend. PS, just tried your buttery pie crust for an apple pie and it was delicious!
Thanks for the spraying tip! A while ago I made the mistake of spraying the pans over the floor. I didn’t fall, but I could have held a figure skating exhibition in the kitchen. 😅
My mother grew up in Missouri and she was taught to scrape the bowl when cooking, too. This looks great, can't wait to try it. All of your recipes look delicious.
My mom was an “only homemade, whole food” kind of mom. My beloved auntie used to visit and bring us kids a big bag of total junk food, including Ding Dongs, Twinkies, Snoballs, etc. My brother, sister and I very much looked forward to auntie’s visits! I still recall our excitement at seeing that coveted treat bag! I want to try baking this cake because junk food truly tastes like junk to me now!
@@KimchisCupcakes absolutely! You have no idea! As a child, I never quite appreciated this gesture of love and connection. My dad, her brother, passed when we were 4, 6, and 8. My aunt went out of her way to maintain weekly contact with us. Lovely and fond memories brought to mind by a simple cake! 💜💜
Made it! It’s such a delicious cake. I’m from Europe so I have no idea what a Ding Dong is, but the name was too fun! I thought there was too much filling at first, but it is so good, it’s perfect 😊. I did half the ganache however and it was enough to cover the cake nicely. Honestly, I’ll make this cake again! Happy baking!
A Ding Dong is a little individually wrapped cake that has been around since the 1960s- chocolate cake with cream filling and thin coating of icing. I haven’t had one since the ‘70s and can tell you they were/are pretty dreadful. John’s Preppy Kitchen Ding Dong Cake is the same idea, except for the enormous quantity difference. John’s is delicious!!
@@ruby11 ahah, thank you for the info! We must have some similar stuff here, but I’m not an expert, they taste too industrial😉. And yes, John’s is delicious, especially if you don’t count the calories 😂😂😂
@@severinetompsett9602 industrial! Yes, it’s the same with these things. I’ve thought of Ding Dongs as being with a distinct note of axle grease and a subtle undertone of gasoline. (Edit: I’m in Canada and have never had one in the US, so I don’t know if the flavour and ingredients differ at all)
@@ruby11 Love your humour! 😂😂 you explain really well why we should stay away from the ‘Mad Max’ food (because of the gasoline reference) . Being from Canada, do you know Nanaimo bars? A friend of mine made some for me one day, what a discovery! Another recipe where the name was so unusual, I just was intrigued.
My husband is the kind of guy who snacks on ding dongs at night, his birthday is in a few weeks ! I’m making this!!!! Thank you so much I can’t wait to try it
This recipe is a chocolate lover's dream! I love how you broke down the process into simple, clear instructions. It’s so inspiring to see such a perfectly moist and decadent cake-thank you for sharing your talent with us 🌹🌹🌹
@pclem4686 I loved them as well then as I got to be an adult I realized they didn't taste as great as they did when I was a kid. I know that the Hostess company changed owners and some of the recipes also changed, or it could be due to a different adult palate.
Oh my gosh, I'm definitely going to make this! Any chance we can see a funny bone cake soon? Definitely a childhood favorite! Thanks for all you do, John!
Hi. I just found your channel and I’m truly enjoying all of your amazing recipes. I especially like your helpful tips strewn throughout- like using oil instead of butter for cakes that will be refrigerated, ingredient substitutions, etc. You’re a wealth of knowledge, a pleasure to listen to and all around fun to watch. Thanks!
Your cakes always looks so amazing. I am going to try and make this myself soon. Thank you John for sharing this cake. I love your videos, you explain things perfectly
There is a grocery store chain here in WI that sells “polar bars.” My husband loves them! Polar bars are the same as your Ding Dong cake but cut into squares. I figured out how to make them by cobbling together recipes I found for the filling and ganache. Of course, I used a packaged cake mix, and the filling recipe I found calls for marshmallow fluff. It works, but I’d certainly love to make your completely scratch recipe. I’m going to show this video to my husband. He’s gonna love it. Thanks! 💜💜💜
In my family, we always call this Million Dollar Icing 😊 my Mom made this my whole life (56) and it’s especially good with Cocoa Banana Cake, my personal fav for my Birthday cake. Mom passed nearly 3 yrs ago but our whole extended family (30+) makes this icing. Nan’s icing. ❤
Another possible reason that childhood treats don't taste as wonderful as we remember, is that over the years the industry has changed and adapted the ingredients and recipes to conform to different standards and demands. They taste different because they ARE different.
Yes, why it's so important to save the recipe on the packaging. The chocolate chip cookie recipe on the Chipit's package has changed. I make the original recipe and it is noticeably better. (Taste being subjective, imo)
In Canada this is called a Jos (pronounced Joe) Louis (rhymes with dewy). Good 'ol Vachon cakes. This one has really evolved as per my American commentators can attest. Love this homemade version!! Might have to make it over the Christmas holidays. The colour of your cake is spectacular. Just checked your recipe and see you use Ghirardelli chocolate powder. Yummy chocolate!
Another chocolate cake? but oh was I mistaken. I made this cake following the recipe to the T as I haven't heard of a Ding Dong cake before....But OMG and I don't like chocolate! and I couldn't help myself. I made it as a birthday cake for my son and John posted this recipe just as I was getting desperate to find a recipe that I could bake...it was going to be a victoria sponge which is not really that exciting...so Huge Thank You John, everyone loved it ❤ I am now struggling not to make another one as I know I'll eat it all!
Love your videos. I've been making a Ding Dong cake for years and people love it so much they've paid me to make it for special occasions. For the filling I use a mascarpone creme filling. 8 oz mascarpone, 3/4 cup of heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla and whip until very stiff. Try it, you'll never go back. I use a recipe almost identical to yours and came from Ina Garten' episode with "Beaty's Chocolate Cake". I don't use her frosting, but use ganache instead. My way of getting a creme filling is to bake a ring shaped 3rd layer for the cake or donut for the center in which the filling can be placed. It helps keep the structure and helps prevent the cream from coming out the sides. I coat all layers with chocolate that is hardened which prevents the cream filling from sogging out the cake. It's a lot of work so sometimes we just bake a deep dish cake and, put chocolate ganache on top, then a scoop of mascarpone cream on top.
Looks great, I’ll give it a try soon! Oh and it’s not just you, they really were better when we were kids. Hostess completely changed the recipes years ago.
My father only eats industrially mass manufactured crap, and he has a vegetable drawer full of Ding Dongs in his refrigerator. (Of course he doesn't eat vegetables. "Roughage is for rabbits." -Dad) This will be his next birthday cake. Thank you!
YES! I loved ding dongs, and ring dings, but no longer enjoy them even though I really want to so THANK YOU !!! Yes, no wasted food per my 2nd generation Italian American mom!
@@davidcarbone3385 They were my favorite. They seemed higher-quality than some of the others. I haven't seen one in decades, but that's probably a good thing!
@@kayo5291 Yes they def. are higher quality! Sadly, my supermarket usually has them. But, I only indulge in Hostess cakes a few times a year and that's my go to. Lost my taste for most if not all others.
Oh my goodness, i subscribed to your channel when you had a little over 1m subs; look at you now close to 5m. I love love your recipes. They have never failed 👏👏
Ding dong cake. I'm going to try it. Thank you so much, John! I tried your popovers, and they're still in the oven. Edit: I screwed them up. HELP! They were flat. Dry ingredients: 1 3/4 cups of flour 1 3/4 cups of sugar 1/2 teaspoon salt 3/4 cup of cocoa powder 1 teaspoon baking soda 1 1/2 baking powder Mix it up Wet ingredients: 2 eggs 1 cup buttermilk 2 teaspoon vanilla extract 1/2 cup veggie oil Mix this up, then add the wet to the dry. Then mix in 3/4 cup of hot coffee in. Grease two 8 inch pans and evenly divide the batter between them. Bake it at 350 degrees Fahrenheit for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Filling: 1 cup granulated sugar 1/3 cup all purpose flour (Whisk these together in a large pot.) 1 cup milk Mix the milk into the flour and sugar, then whisk it while it simmers. Transfer to a heat proof bowl. 1 cup of room temperature butter (cream it up) Add the milk mixture to the butter in batches. Add a teaspoon of vanilla extract. Assemble the cake. Ganache: 1 1/2 cups of chocolate 3/4 cup of very hot heavy cream Mix the hot cream into the chocolate, then drizzle or the cake. Enjoy! Jesus loves you so much. May God bless you and your family.
Thanks. Everyone can also click on the link for all recipes under the video and save or print. If Jesus actually loved me, he would make delicious cakes have zero calories!
@@wanderervii Too bad about your flat Popovers/Yorkshire Pudding. Mine have always worked and I'm in my 70s. Never had one flat batch. It is often in the baking (higher heat to start, lower once they are puffed and no opening the oven). I am a firm believer that religion belongs in church or around others who feel the same way. I would just love to enjoy a cooking show without an added stab from someone's else's unrelated religious beliefs.
I was thinking the same and therefore always prep my tins before I begin the cake batter. The rise can then take place in the oven and not on my counter!
That's why I read the manual for a new purchase, use it a bit and then really read it again. I miss so much concentrating on the important parts to not destroy the new thing that I often miss fine details the first time. If you don't have a manual for something, most of them are available to download for free from the internet.
@@relentless3735 So glad I could help. Usually I get yelled at for stating something someone did not want to actually know. It really is important to read the manual again after you have used something. I still surprise myself with things I better understand the second time around. I inherited my KitchenAid from my Mom and she kept all manuals so I could know to adjust it because it kept loudly scraping the bowl at one point and I knew that was not good. I still find there is not much space when adding ingredients and mine even has some kind of plastic partial bowl splash cover that has a spout to pour things in from the side. One more thing to wash so I never use it. There are so many possible attachments you can add to some of them. Too bad they are quite expensive.
I’d love to make this except I can no longer eat flour. I have made some baked goods with Almond and/or coconut flour. But you know how that always ends up. This sent me back and yeah, I’m pretty sure ding dongs and all of their family of packaged treats would taste horrific now. It looks amazing💜🌟
Hi! When you don’t properly whisk the granulated sugar with eggs, how does it completely dissolve in the final product? If I make cakes by whisking sugar with the dry ingredients, my cakes unfortunately always have solid sugar granules. I would love some tips or advice!
As to the name, I agree it is weird. The name was given to coincide with a television ad campaign featuring a ringing bell. I wonder if you live in an area like mine that does not sell those 'cupcakes' made by Hostess? That is what this cake is named after to tell people who have had them of how this cake will taste. I'm actually afraid to make it because it looks like the best ever cake and so easy to make and I will eat it all myself. Maybe I can take half to a friend to save me some calories?
@@islandgal500 just trying to lend a helping hand. As your new best friend, you’ll find that I’m really good at helping out in this area! I will even bring the coffee.
@@denagustafson6070 That would really help me out if you are willing to sacrifice yourself and take on half of my calorie intake for this cake. I like friends who will not just take but give occasionally also so would really love the coffee. Can't buy coffee here though as town is under 300 residents so no coffee shops or any place that would make a good cup of coffee. We also do not have police here and only one small store - groceries. It is a great place though and my house is across from the ocean. It is a miserably drizzly day, so perfect for a gab session.
I finally got 6" rounds for the other cute 3 layer cakes you share. I have to make this cake now, b/c nostalgia.... maybe I will make a baby ding dong cake so I can use the new pans. 😊
That's exactly what I thought! There's just a tiny difference.. German buttercream isn't made with flour but with starch, since the thickening agent in pudding mix is starch and not flour. But they work very similar anyways.
If you're worried about getting ganache all over your cake plate, you can put some wax paper or parchments strips under the edge of the cake before putting the ganache on. Once it's set, pull the strips out (GENTLY) and no mess!
Yes, you can use cornstarch. Sugarologie recently did a whole video about ermine frosting (in case you’re interested), and one of the topics she covered was alternatives to wheat flour. Her only caveat about cornstarch is that it’s prone to clumping, so she suggests pressing the warm starch+milk paste through a sieve right after you make it, to ensure there won’t be any lumps in it later when you add it to the butter. She also mentioned tapioca starch as another nice option. Good luck!
I love your shows. You’re the only one that explains well, talks while you’re baking and you don’t rush so I can make the recipe while you’re making it. Your recipes are so good.
Even if he rushed through the recipe, you could always use the pause button. LOL
@@islandgal500😂
I love him so much. Also if you love the explanation check out joyofbaking. She is good also. Not as good as preppy but good.
He was a math teacher. 😊
Agree with you. He explained well the do and don't aswell. I try all his recepies my favorite is his Coconut cake with the cream cheese frosting
I have a tip for you that my mom taught me. When you spray your baking pans, place them on the door of your dishwasher so overspray doesn't land on the counters or floor. Can't wait to try this. It's going to accompany me to a neighborhood gathering this weekend. PS, just tried your buttery pie crust for an apple pie and it was delicious!
Thanks for the spraying tip! A while ago I made the mistake of spraying the pans over the floor. I didn’t fall, but I could have held a figure skating exhibition in the kitchen. 😅
I always spray my pans over the kitchen sink so none gets on floor.
Thanks for another great recipe John !!! I admire for consistency
My mother grew up in Missouri and she was taught to scrape the bowl when cooking, too. This looks great, can't wait to try it. All of your recipes look delicious.
I love this, just in time. It's my husband's birthday today and I want to make a cake, this one is definitely ideal.
Made your garlic mashed potatos and my husband and mom fell inlove with them! Cant wait to make them this!
I so want to make this cake!!! My mom used to put Ding Dongs in my lunch as a kid. Wonderful childhood memory! Thank you John. xo
My mom was an “only homemade, whole food” kind of mom. My beloved auntie used to visit and bring us kids a big bag of total junk food, including Ding Dongs, Twinkies, Snoballs, etc. My brother, sister and I very much looked forward to auntie’s visits! I still recall our excitement at seeing that coveted treat bag! I want to try baking this cake because junk food truly tastes like junk to me now!
@@denagustafson6070 amazing how something so simple can evoke such wonderful memories! What a good auntie!
@@KimchisCupcakes absolutely! You have no idea! As a child, I never quite appreciated this gesture of love and connection. My dad, her brother, passed when we were 4, 6, and 8. My aunt went out of her way to maintain weekly contact with us. Lovely and fond memories brought to mind by a simple cake! 💜💜
I just love this channel and especially this man !! Not only all his recipes are amazing, but he just like a ray of sunshine
Can't wait to make for my husband's birthday. He loves those treats and this will be a HUGE upgrade!
Not all heroes wear capes. I mean you, John.
❤❤❤
Some wear aprons!
Sweet comment!❤❤❤❤❤❤❤
Made it! It’s such a delicious cake. I’m from Europe so I have no idea what a Ding Dong is, but the name was too fun!
I thought there was too much filling at first, but it is so good, it’s perfect 😊. I did half the ganache however and it was enough to cover the cake nicely. Honestly, I’ll make this cake again! Happy baking!
A Ding Dong is a little individually wrapped cake that has been around since the 1960s- chocolate cake with cream filling and thin coating of icing. I haven’t had one since the ‘70s and can tell you they were/are pretty dreadful. John’s Preppy Kitchen Ding Dong Cake is the same idea, except for the enormous quantity difference. John’s is delicious!!
@@ruby11 ahah, thank you for the info! We must have some similar stuff here, but I’m not an expert, they taste too industrial😉. And yes, John’s is delicious, especially if you don’t count the calories 😂😂😂
@@severinetompsett9602 industrial! Yes, it’s the same with these things. I’ve thought of Ding Dongs as being with a distinct note of axle grease and a subtle undertone of gasoline. (Edit: I’m in Canada and have never had one in the US, so I don’t know if the flavour and ingredients differ at all)
@@ruby11 Love your humour! 😂😂 you explain really well why we should stay away from the ‘Mad Max’ food (because of the gasoline reference) . Being from Canada, do you know Nanaimo bars? A friend of mine made some for me one day, what a discovery! Another recipe where the name was so unusual, I just was intrigued.
My husband is the kind of guy who snacks on ding dongs at night, his birthday is in a few weeks ! I’m making this!!!! Thank you so much I can’t wait to try it
This recipe is a chocolate lover's dream! I love how you broke down the process into simple, clear instructions. It’s so inspiring to see such a perfectly moist and decadent cake-thank you for sharing your talent with us 🌹🌹🌹
I made this cake today and it turned out perfectly! Great recipe and great instructions. Thank you!
I loved Ding Dongs when I was a kid! Will have to make it!👌
Then what happened I'm curious really
@pclem4686 I loved them as well then as I got to be an adult I realized they didn't taste as great as they did when I was a kid. I know that the Hostess company changed owners and some of the recipes also changed, or it could be due to a different adult palate.
@@cck6740 oh okay What does Palate mean
@@cck6740 Most likely different adult palate. Same thing with me and split pea soup. It gagged me as a child but now I love it.
I started using cake strips a few years ago, on your advice. They have made an amazing difference in the quality of my cakes. Thank you!
Yes I purchased some too ...brilliant 🥰
Yum! That looks incredible! You are so thoughtful to share this wonderful recipe with us. Thank you, thank you, thank you. 😊
You're a wonderful teacher, in the kitchen! Thank you for being so thorough and informative.
Again with the invaluable baking pearls. My family loooove your recipes and I am learning so much. Thank you, John!
Oh my gosh, I'm definitely going to make this! Any chance we can see a funny bone cake soon? Definitely a childhood favorite! Thanks for all you do, John!
Yes! Love Funny Bones 🥜🍫
Wow, I use cake strips because they work, but until now, didn’t know WHY they work.
Great video as usual. Can’t wait to give this one a try.
I didn’t know you were supposed to make the strips damp first! 😮😅
In all my years of baking I've never heard of cake strips. Wow, what a helpful tip. Thanks John.
Never heard of a Ding Dong (in the UK) no idea what it is. But this cake looks so, so, good 😊
prepackaged store-bought snack cake
Can you make a giant pink Sno Ball cake? It's got the same filling but covered in pink marshmallow and coconut 😊
Hi. I just found your channel and I’m truly enjoying all of your amazing recipes. I especially like your helpful tips strewn throughout- like using oil instead of butter for cakes that will be refrigerated, ingredient substitutions, etc. You’re a wealth of knowledge, a pleasure to listen to and all around fun to watch. Thanks!
Your cakes always looks so amazing. I am going to try and make this myself soon. Thank you John for sharing this cake. I love your videos, you explain things perfectly
We learned from you how to make a good puzza bread .we made alot of good pizza better than resturants . Love and support you from Iran ❤
Cake done for my son's birthday, delicious, always enjoy your recipies, keep going for us to enjoy ❤
There is a grocery store chain here in WI that sells “polar bars.” My husband loves them! Polar bars are the same as your Ding Dong cake but cut into squares. I figured out how to make them by cobbling together recipes I found for the filling and ganache. Of course, I used a packaged cake mix, and the filling recipe I found calls for marshmallow fluff. It works, but I’d certainly love to make your completely scratch recipe. I’m going to show this video to my husband. He’s gonna love it. Thanks! 💜💜💜
I never watch Johns videos without learning something new…… thanks John, you’re the best x❤x
In my family, we always call this Million Dollar Icing 😊 my Mom made this my whole life (56) and it’s especially good with Cocoa Banana Cake, my personal fav for my Birthday cake. Mom passed nearly 3 yrs ago but our whole extended family (30+) makes this icing. Nan’s icing. ❤
I might use this cake to make my absolute favorite childhood treat - the Funnybone! I can easily make a peanut butter filling! Yum! Thanks, Chef Jon!
A homemade Funnybone with a peanut butter filling-such a nostalgic treat!
That looks incredible! you are #1 I am going to try and make this myself soon.
Your new book just arrived! It’s stunning and the recipes look delicious- can’t wait to try them!
Another possible reason that childhood treats don't taste as wonderful as we remember, is that over the years the industry has changed and adapted the ingredients and recipes to conform to different standards and demands. They taste different because they ARE different.
Yes, why it's so important to save the recipe on the packaging. The chocolate chip cookie recipe on the Chipit's package has changed. I make the original recipe and it is noticeably better. (Taste being subjective, imo)
I love your recipes and I try most of them and it turned out super delicious
Love your recipes the way you explain everything!!!! Thanks 🙏
I've watched this so many times this month and finally made it! (I had to finagle it to be dairy free, but it's so good!!!)
OMG. What a fantastic recipe!! I may need to make this one. Your recipes are fabulous!
I love your shows! I love your work and how good u explain it. Everytime I do your recipes it always works out good! Keep doing what you’re doing!
In Canada this is called a Jos (pronounced Joe) Louis (rhymes with dewy). Good 'ol Vachon cakes. This one has really evolved as per my American commentators can attest. Love this homemade version!! Might have to make it over the Christmas holidays. The colour of your cake is spectacular. Just checked your recipe and see you use Ghirardelli chocolate powder. Yummy chocolate!
I have to make this now. 😂 thanks! You’re adorable as usual!
love it!
Another chocolate cake? but oh was I mistaken. I made this cake following the recipe to the T as I haven't heard of a Ding Dong cake before....But OMG and I don't like chocolate! and I couldn't help myself. I made it as a birthday cake for my son and John posted this recipe just as I was getting desperate to find a recipe that I could bake...it was going to be a victoria sponge which is not really that exciting...so Huge Thank You John, everyone loved it ❤ I am now struggling not to make another one as I know I'll eat it all!
This is the only chocolate cake recipe I will ever need. Amazing!
Love this! Ding dongs were my fav childhood treats. And I agree, they don't taste the same for me anymore so thank you for this recipe!!
Love your videos. I've been making a Ding Dong cake for years and people love it so much they've paid me to make it for special occasions. For the filling I use a mascarpone creme filling. 8 oz mascarpone, 3/4 cup of heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla and whip until very stiff. Try it, you'll never go back. I use a recipe almost identical to yours and came from Ina Garten' episode with "Beaty's Chocolate Cake". I don't use her frosting, but use ganache instead. My way of getting a creme filling is to bake a ring shaped 3rd layer for the cake or donut for the center in which the filling can be placed. It helps keep the structure and helps prevent the cream from coming out the sides. I coat all layers with chocolate that is hardened which prevents the cream filling from sogging out the cake. It's a lot of work so sometimes we just bake a deep dish cake and, put chocolate ganache on top, then a scoop of mascarpone cream on top.
Ok as soon as your no bake pumpkin cheesecake is gone this is what I'm making next! Thanks for sharing ❤
Looks great, I’ll give it a try soon! Oh and it’s not just you, they really were better when we were kids. Hostess completely changed the recipes years ago.
I totally agree! It really isn’t just you-they definitely tasted better when we were kids.
Missed you. I got distracted by other stuff. You’re my go-to guy for recipes. I like how you put things across and together
Awesome recipe. I know this is a "ding-dong" cake, can you use white chocolate for the ganache?
My father only eats industrially mass manufactured crap, and he has a vegetable drawer full of Ding Dongs in his refrigerator. (Of course he doesn't eat vegetables. "Roughage is for rabbits." -Dad) This will be his next birthday cake. Thank you!
Wow, this cake looks the best, can not wait to make it, I love all your cookie recipes.just the best. ❤
I can't wait to make this cake. Hostess ding dongs and devil dogs were my favorite treats growing up.
That sounds awesome! You’re going to love making this cake
I can’t wait to try this one! I love your recipes and awesome videos!
I'm looking for cake recipes for a birthday cake. I think this may be the one. Thanks for sharing ❤
YES! I loved ding dongs, and ring dings, but no longer enjoy them even though I really want to so THANK YOU !!! Yes, no wasted food per my 2nd generation Italian American mom!
Suzy Q’s and Big Wheels too
@@kayo5291 I'm familiar with SQ's..they're awesome, still!
@@davidcarbone3385 They were my favorite. They seemed higher-quality than some of the others. I haven't seen one in decades, but that's probably a good thing!
@@kayo5291 Yes they def. are higher quality! Sadly, my supermarket usually has them. But, I only indulge in Hostess cakes a few times a year and that's my go to. Lost my taste for most if not all others.
Hi John. Thanks for sharing this recipe. I'd like to know which cocoa powder brand you use? Thank you!
I cannot wait to make this, my Hubby and I are seriously drooling❤❤❤
Lucky hubby!
May your bellies be full
Cake strips!!! I love mine!! I need to try this! Thanks John! 🩵
OMG 😳, that looks like heaven 💓💓💓!!! Can't wait to make & eat it too 🤤🤤🤤!!!
Mr. Preppy kitchen must be a very warm and sweet daddy ❤ Thank you for showing the parade of cake 😊
Made this cake and it was a hit 😊 Thank you John.
Oh my goodness, i subscribed to your channel when you had a little over 1m subs; look at you now close to 5m.
I love love your recipes. They have never failed 👏👏
My 1st thought when i seen the thumbnail was what the hexk is a Ding Dong cake ... well now i know & im very impressed... Thanks John
Ding dong cake. I'm going to try it. Thank you so much, John! I tried your popovers, and they're still in the oven. Edit: I screwed them up. HELP! They were flat.
Dry ingredients:
1 3/4 cups of flour
1 3/4 cups of sugar
1/2 teaspoon salt
3/4 cup of cocoa powder
1 teaspoon baking soda
1 1/2 baking powder
Mix it up
Wet ingredients:
2 eggs
1 cup buttermilk
2 teaspoon vanilla extract
1/2 cup veggie oil
Mix this up, then add the wet to the dry. Then mix in 3/4 cup of hot coffee in.
Grease two 8 inch pans and evenly divide the batter between them. Bake it at 350 degrees Fahrenheit for 28-30 minutes, or until a toothpick inserted in the middle comes out clean.
Filling:
1 cup granulated sugar
1/3 cup all purpose flour (Whisk these together in a large pot.)
1 cup milk
Mix the milk into the flour and sugar, then whisk it while it simmers. Transfer to a heat proof bowl.
1 cup of room temperature butter (cream it up)
Add the milk mixture to the butter in batches. Add a teaspoon of vanilla extract.
Assemble the cake.
Ganache:
1 1/2 cups of chocolate
3/4 cup of very hot heavy cream
Mix the hot cream into the chocolate, then drizzle or the cake. Enjoy!
Jesus loves you so much. May God bless you and your family.
Thanks. Everyone can also click on the link for all recipes under the video and save or print. If Jesus actually loved me, he would make delicious cakes have zero calories!
@@islandgal500
He died for your sins. Does that count as love? And I would LOVE a healthy, decadent chocolate cake.😍
@@wanderervii Too bad about your flat Popovers/Yorkshire Pudding. Mine have always worked and I'm in my 70s. Never had one flat batch. It is often in the baking (higher heat to start, lower once they are puffed and no opening the oven).
I am a firm believer that religion belongs in church or around others who feel the same way. I would just love to enjoy a cooking show without an added stab from someone's else's unrelated religious beliefs.
This looks so so so good!!! On this gross autumn day this will be a banger
throwback to the 90s! Love it! I always learn so much from your videos. ❤
That looks absolutely amazing
Hey JK! I have noticed that if coffee is too hot, it activates the baking powder quickly, so batter must go in pans ASAP and into the oven.
I was thinking the same and therefore always prep my tins before I begin the cake batter. The rise can then take place in the oven and not on my counter!
I love Hostess Ding Dongs! 😊 I can’t wait to try this!
It’s 10 times better
I can't wait to try this recipe! John you are my culinary hero!
Thank you for letting me know about the screw on the KitchenAid stand mixer. Looks delicious 🍰
That's why I read the manual for a new purchase, use it a bit and then really read it again. I miss so much concentrating on the important parts to not destroy the new thing that I often miss fine details the first time. If you don't have a manual for something, most of them are available to download for free from the internet.
@@islandgal500 Thank you - I greatly appreciate your explanation. Extremely helpful 💯
@@relentless3735 So glad I could help. Usually I get yelled at for stating something someone did not want to actually know. It really is important to read the manual again after you have used something. I still surprise myself with things I better understand the second time around.
I inherited my KitchenAid from my Mom and she kept all manuals so I could know to adjust it because it kept loudly scraping the bowl at one point and I knew that was not good. I still find there is not much space when adding ingredients and mine even has some kind of plastic partial bowl splash cover that has a spout to pour things in from the side. One more thing to wash so I never use it. There are so many possible attachments you can add to some of them. Too bad they are quite expensive.
I’d love to make this except I can no longer eat flour. I have made some baked goods with Almond and/or coconut flour. But you know how that always ends up. This sent me back and yeah, I’m pretty sure ding dongs and all of their family of packaged treats would taste horrific now. It looks amazing💜🌟
Looks delicious 😋 ❤
Hi! When you don’t properly whisk the granulated sugar with eggs, how does it completely dissolve in the final product? If I make cakes by whisking sugar with the dry ingredients, my cakes unfortunately always have solid sugar granules. I would love some tips or advice!
Maybe it's because you're using sugar that has bigger granules. Try using sugar with smaller granules. It dissolves effortlessly. 😊
What a name.
As to the name, I agree it is weird. The name was given to coincide with a television ad campaign featuring a ringing bell. I wonder if you live in an area like mine that does not sell those 'cupcakes' made by Hostess? That is what this cake is named after to tell people who have had them of how this cake will taste.
I'm actually afraid to make it because it looks like the best ever cake and so easy to make and I will eat it all myself. Maybe I can take half to a friend to save me some calories?
@@islandgal500hello,new bestie!!
@@denagustafson6070 LOL
@@islandgal500 just trying to lend a helping hand. As your new best friend, you’ll find that I’m really good at helping out in this area! I will even bring the coffee.
@@denagustafson6070 That would really help me out if you are willing to sacrifice yourself and take on half of my calorie intake for this cake. I like friends who will not just take but give occasionally also so would really love the coffee. Can't buy coffee here though as town is under 300 residents so no coffee shops or any place that would make a good cup of coffee.
We also do not have police here and only one small store - groceries. It is a great place though and my house is across from the ocean. It is a miserably drizzly day, so perfect for a gab session.
Come on 5 million! x❤x
I finally got 6" rounds for the other cute 3 layer cakes you share. I have to make this cake now, b/c nostalgia.... maybe I will make a baby ding dong cake so I can use the new pans. 😊
I need this now!! thank you for sharing this 💚
Thanks for sharing this super delicious recipe
That looks like German Buttercream like my Mom use to make!😁
That's exactly what I thought! There's just a tiny difference.. German buttercream isn't made with flour but with starch, since the thickening agent in pudding mix is starch and not flour. But they work very similar anyways.
John always makes it look so easy to bake up such amazing cakes! 😂
If you're worried about getting ganache all over your cake plate, you can put some wax paper or parchments strips under the edge of the cake before putting the ganache on. Once it's set, pull the strips out (GENTLY) and no mess!
I've been waiting for this. Thank you John you're a blessing. 🖤🧡
I can taste that from here John! Kudos to using oil and coffee in the cake.
Going to try this for my birthday!
Well your mother knows!! 😜. Love your recipes!
I’d made a few already 😊
Ooooh!!! Delicious!
I need this recipe 😊! I'm about to make me a ding dong cake this weekend 👩🏾🍳
Thank you for another lovely recipe. I have a question about the Ermine filling. Can replace the flour, or some of it with cornstarch??
Yes, you can use cornstarch.
Sugarologie recently did a whole video about ermine frosting (in case you’re interested), and one of the topics she covered was alternatives to wheat flour.
Her only caveat about cornstarch is that it’s prone to clumping, so she suggests pressing the warm starch+milk paste through a sieve right after you make it, to ensure there won’t be any lumps in it later when you add it to the butter. She also mentioned tapioca starch as another nice option.
Good luck!
@@asobrino Thank you very much. That was very useful. I appreciate it..
You're such a great cook!!!
Yum, can’t wait to try this! Thank you 😋
That looks like heaven😇
I love your Recipes All recipes are amazing
Enjoying both of your cookbooks!
Can you add something for a crunch? Or is there a way to add texture without ruining te cake?
Oh my goodness, TH-cam stopped notifying me when you uploaded!! I have missed these videos!!!
Absolutely Delicious, thank you for posting 😀
Beautiful cake!
I cannot wait to try this!!!