Ding Dong Cake
Bake Chocolate cake according to pkg directions in a jelly roll pan (10 1/2 x 15)
Filling:
1 stick margerine
2/3 cup crisco
3/4 cup sugar
Beat until smooth, then add 2/3 cup evaporated milk, 2 tsp vanilla. Beat for 10 minutes and spread on cooled cake, refrigerate overnight.
Heat canned or homemade chocolate frosting in 15 seconds increments until smooth and creamy, apply carefully over filling layer to make a smooth layer on top of cake, heating remaining frosting if needed.
Cook's Note: This is really rich, but tastes great!
Submitted by chrisc
Cakes, Cookies, Pies & Desserts
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