Hostess Ding Dong Brownie Cake

This version of the Hostess Ding Dong Cake recipe is a gluten free rich, decadent brownie cake, with a creamy filling and smooth chocolate ganache spread over the top! So easy, you’ll love it!



For the cake:

  • 1 package Extra White Gold Brownie Mix 

For the cream filling:

  • 5 oz. Vanilla  instant pudding mix (like Jell-O)
  • 2 cups heavy whipping cream
  • 1/2 cup milk

For the ganache:

  • 1 cup semi-sweet chocolate morsels
  • 3/4 cup heavy whipping cream
  • 1 teaspoon butter


For the cake:

  1. Spray one 9-inch cake pan with baking spray. Line the sides of the pan with parchment paper stripes. Set aside. Preheat oven to 350°F.
  2. Prepare and bake brownie as directed on the bag. Bake in oven for 18-20 minutes. Remove and allow to cool completely!

For the cream filling:

  1. Beat the cold whipping cream, milk and the pudding mix until medium-stiff peaks are formed.( Just stiff enough to stand up firmly but with a slight curl at the tip). About 3-4 minutes.

For the ganache:

  1. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir in the butter until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside. 

To assemble:

  1. Layer the cooled cake with all of the cream filling. Spread evenly. Refrigerate for 2 hours.
  2. After two hours, pour slowly the ganache over the cake, using an offset spatula or a teaspoon to help cover the top. Allow to set, about 15 minutes. Keep in the fridge before serving. Transfer the cake to a cake plater and remove the parchment stripes. Slice and enjoy!



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