CAKE
1 pkg devils food cake mix (I like triple chocolate fudge even better)
Eggs, Oil, etc as directed on package, but add 1 tsp vanilla extract
WHITE FILLING
1/2 cup milk ………………………………4 TB flour
pinch of salt ………………………………1 stick butter
1/2 cup Crisco shortening ………………. 1 cup sugar
CHOCOLATE ICING
1 stick butter ……………………………...1 (6-oz) pkg chocolate chips
4 TB Karo syrup (light)............................1 cup powdered sugar
***
Prepare cake mix (per box instructions) in 2 8” layers and let cool. Spread white filling between layers but not on top. Pour chocolate icing over top and spread with a knife around all edges. ** Keep in refrigerator.
WHITE FILLING
Simmer milk, flour and salt until gooey (whisk a few times), and let cool. Add butter, crisco, and sugar. Beat until very fluffy. Set aside.
CHOCOLATE ICING: Melt butter, chocolate chips and Karo syrup in large pyrex dish, whisking every 30 seconds, until melted and smooth. Beat in the powdered sugar with whisk attachment on mixer. Set aside.
ASSEMBLE:
Prepare cake mix in two layers and cool on wire rack. Spread white filling on bottom layer. Add 2nd layer of cake. Spread chocolate icing over all and spread around edges. The chocolate icing will be very thick (more like fudge). (TIP: If you keep dipping your fingers in a cup of water, you can smooth the frosting so it's smooth and shiny, like a real Ding Dong.) Keep in refrigerator. Can pipe a white squiggle on top, if desired
MY NOTE: The FILLING recipe makes a LOT! My filling was about 1” thick (with leftover). Save it to make Whoopie Pies or sandwich cookies.