Beginning with a boxed mix, this Chocolate Cake with Cream Filling recipe is both easy and delicious! Everyone will RAVE about it and ask for seconds!
Today I’m sharing my favorite chocolate cake with cream filling. It’s also known as Ding Dong Cake or my friend Deborah Senter calls it Twinkies Cake.
Deborah is an old friend and a fabulous cook. She often made this cake to bring to church potlucks and everyone gravitated to it, drooling and frothing at the mouth. I introduced it into my family when I made it for my son-in-love’s birthday when he first joined our family many years ago.
By using a cake mix and canned frosting, you leave out much of the work but still have the best cake! (These Cake Mix Chocolate Chip Bars also start with a cake mix!)
This time I was feeling lazy and didn’t want to take the time to make three layers. Instead, I used two 9×13 pans and made it a two-layer concoction.
If you look closely you can see the chocolate slithering down the sides. Unbelievable. This Chocolate Cake treat rocks my world with the chocolate flavor! Did I mention I’m a chocoholic?
- chocolate cake mix
- powdered sugar
- chocolate frosting
- cream cheese
- cool whip
See the recipe card for quantities.
Step 1. Grease and flour two (2) 9×13 dishes.
If you would rather do a normal layer cake bake according to boxed cake mix directions in three eight inch cake pans.
Step 2. Make cake batter as directed on box mix.
Step 3. Bake cake mix in the oven according to directions in two layers for only 20 minutes.
Carefully watch during the baking time so as not to over bake. Go old fashioned and use a toothpick to check for doneness and press the top to see if it springs back.
Step 4. Beat cream cheese and powdered sugar in a medium bowl until creamy. Add whipped cream.
I do own a stand mixer but it’s certainly possible to use a hand mixer if that’s all you’ve got.
Step 5. Allow layers to cool then add half of the cream cheese mixture to top of one layer.
Definitely allow the needed time for the cake to cool.
Step 6. Carefully loosen and remove second dish with a knife and flip to place on top of first layer.
I could have used a little assistance when I flipped the second pan over onto the first! I just skooched (the official word) the layers around until they looked presentable! The chocolate frosting covers a multitude of sins (lol mistakes!)
Step 7. Add remaining cream cheese mixture to top of cake.
Step 8. Refrigerate for 20 minutes or until set.
Step 9. Microwave frosting for 25 seconds. Stir and pour over top of cake.
If necessary, spread with a knife if you want a smoother topping.
Step 10. Store covered in refrigerator for up to three days.
Since you’re using a cake mix as your base you could always change up the type of mix. I haven’t made any other than chocolate but even that comes in different flavors such as devil’s food, German chocolate and triple chocolate. If you’re adventurous try vanilla or even red velvet!
If you’re gluten free you could even try one of those. Sometimes it’s a process to find a gluten free product that also tastes delicious.
I refrigerate this chocolate cake because it has dairy in it. I like the white scalloped 9×13 pan I used and it was probably easier to refrigerate than a layer cake on a stand.
You can also freeze the baked cake mix for up to 3 months sealed in tin foil. Allow to thaw in the refrigerator and proceed with the rest of the recipe.
FAQs about Chocolate Cake
Chocolate Twinkies Cake
- 1 box Chocolate Cake Mix
- 1 ingredients needed for cake mix
- 2 cups powdered sugar
- 8 oz cream cheese
- 8 oz whipped topping
- 1 can chocolate frosting
- Grease and flour two (2) 9×13 dishes.
- Bake cake mix according to directions in two layers for only 20 minutes.
- Beat cream cheese and powdered sugar until creamy. Add whipped topping.
- Allow layers to cool then add half of the cream cheese mixture to top of one layer.
- Carefully loosen second layer with a knife and flip to place on top of first layer.
- Add remaining cream cheese mixture to top of cake.
- Refrigerate for 20 minutes or until set.
- Microwave frosting for 25 seconds. Stir and pour over top of cake. Spread with a knife if desired.
- Store covered in refrigerator