Giant Ding Dong Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan. (5 minutes)

Recipe View In a large bowl, stir together the cake mix and instant pudding. Create a well in the center, then add 1 1/4 cups water, eggs, and oil. Mix until thoroughly combined. Transfer the batter to the prepared springform pan. (10 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 45 to 50 minutes. Allow the cake to cool completely on a wire rack before removing it from the pan. (60 minutes)

Recipe View Carefully cut a 1-inch thick slice off the top of the cake and set aside. Scoop out the cake from the center, leaving a 1-inch border around the edge. You can discard the removed cake or save it for another culinary creation. (15 minutes)

Recipe View In a saucepan over medium heat, whisk together the milk and flour, stirring continuously until the mixture thickens. Set the filling aside to cool completely. (10 minutes)

Recipe View In a large bowl, beat together the sugar, 1/2 cup shortening, butter, and vanilla on high speed until light and fluffy. Add the cooled milk mixture and continue to beat for an additional 4 minutes. (8 minutes)

Recipe View Spoon the cream filling into the center of the cake, then replace the reserved top layer. (5 minutes)

Recipe View Combine the chocolate chips, remaining 1/4 cup shortening, corn syrup, and 2 1/4 tablespoons water in the top of a double boiler. Heat, stirring frequently, until the mixture is melted and smooth. (10 minutes)

Recipe View Pour the warm chocolate glaze over the cake, smoothing it over the sides. Refrigerate until ready to serve, allowing the glaze to set. (30 minutes)