Haven't found the whoopie pie recipe yet, but here is the ding dong cake recipe. This is an awesome cake and people will ask you "which bakery did you get this from?" It is basically a chocolate refrigerator cake and will melt quickly if you live in a warm climate so keep refrigerated. If you don't have a springform pan, I would suggest a Bundt pan or reg. cake pans will do. I did not follow the recipe with cutting the top off or poking holes in the top like suggested, but I simply made this like a torte and frosted each layer without having to do like the recipe says. I used 3 round cake pans. It's better after it sits for 3 hours. Refrigerate it while you make the icing. It's easy but the glaze is the hardest part. Keep at it until you cover the cake completely with glaze.
One woman took this cake to work and people wanted to pay her to make it for them!! Another woman made this cake 3 times in 10 days!!! That should be enough clues for now. I'll let you be the judge. I did spend 3 hours making it but it was well worth it!! Also, this recipe I find comes closer to the real thing than any I've found so far.
Ding Dong Cake
yield: 1 10-inch cake
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
Bon Appetite!! :-D