I’m not a big fan of regular old cake, but these are amazing! I found that once I had the ganache mixed up, putting it back in the microwave for 15-20 minutes made it a little easier to spread over the top and down the sides of the cakes. I was able to make almost 2 dozen of these with one cake mix, but that will vary a bit based on the size of cookie cutter you use.
They taste a lot like Ding Dongs, only much, much better! My family was so excited when they saw these, they could hardly wait to eat them. I think this would also make a great full-size cake. Just bake your cake in two round pans, put some whipped cream between the layers, and pour the ganache over the top!
- 1 pound semi-sweet chocolate chips
- 1 cup heavy cream
- 1 (8 oz.) tub frozen whipped topping, thawed
- 4 tablespoons butter, room temperature
- 2 tablespoons corn syrup
- 1 package (18.25 oz.) Devil’s Food cake mix + water, vegetable oil and eggs as needed to make cake
- Preheat the oven to 350 degrees.
- Prepare the cake mix according to the instructions on the package. Spread dough on a greased 11 × 17 inch cookie sheet. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Using a cookie cutter or round cookie cutter, cut slices from the cake. Cut rounds in half horizontally.
- Using a kitchen teaspoon (the one you eat with, not the one you measure with), place a generous teaspoon of whipped topping in the center of a cake round. Top with the other cake tower.
- Repeat with additional cake rounds and whipped topping. Place filled cakes on a wire rack on waxed paper.
- Prepare the ganache by placing the chocolate chips and butter in a large bowl. In a medium saucepan over medium-high heat, combine the cream and corn syrup. Heat until mixture begins to simmer.
- Pour the hot cream over the chocolate chips. Let stand for about one minute, until the chocolate begins to melt. Stir the mixture until the chocolate is completely incorporated and the mixture is smooth and shiny.
- Spread the ganache over the filled cakes, letting the ganache drizzle over the sides of the cakes. Refrigerate finished cakes until ready to serve.