Ding Dong Cake

Photo: flickr user Ben Mason

Ingredients

3 tablespoons cocoa

1/2 stick butter

1 1/2 cups powdered sugar

1/4 cup hot milk

Preparation

Mix Swiss chocolate cake mix as directed on package. (Use Swiss chocolate only.) Bake in a 9"x13" pan; let cool; cut in half lengthwise. 1 c. milk 1 stick butter Dash salt 1/2 c. Crisco 1 c. white sugar 1 tsp. vanilla

Mix flour, milk and salt until smooth. Cook over low heat and stir constantly until thick. Chill thoroughly.

Combine Crisco, butter, sugar and vanilla. Mix for 4 minutes until light and fluffy. Add chilled mixture and beat 4 minutes more. Refrigerate until ready to use.

Spread French cream over top of first half of cake and cover with other half of cake. Top with Chocolate Glaze. Keeps best in refrigerator.

Mix together using a little more powdered sugar if needed and top cake.