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Mod Pizza No Name Cake Recipe (Homemade Ding Dongs)

Mod Pizza No Name Cake Recipe (Homemade Ding Dongs)- best copycat recipe for chocolatey devils food cake & cream filling, covered in ganache. This recipe is the perfect way to recreate No Name Cakes at home! The filling is light and fluffy, and the ganache sets easily because it's made with coconut oil.
Prep Time 10 minutes
Cook Time 30 minutes
Assembly Time 20 minutes
Total Time 1 hour
Servings 12
Author Plum Street Collective

Ingredients

Devils Food Cake

  • 2 devils food cake mixes
  • 2 4 oz. packs of dry chocolate instant pudding
  • 1½ cups oil
  • 1½ cups water
  • 8 eggs
  • 1 cup sour cream (can sub plain yogurt)

Cream Filling

  • 1 jar marshmallow cream (7 oz. jar)
  • 1 cup shortening
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt 1
  • 1-2 tablespoons very hot water

Chocolate Ganache

  • 1/2 cup cocoa powder
  • 1/2 cup coconut oil, melted
  • 3 cups powdered sugar
  • 1/2 - 3/4 cup warm water

Instructions

Devils Food Cake

  • Preheat oven to 350°F.
  • Mix cake ingredients together in a large bowl. Add eggs one at a time. Mix until well incorporated.
  • Prepare a 12”x17” rimmed baking sheet by lining it with parchment paper, and then spraying it generously with cooking spray.
  • Pour cake batter into prepared pan. Tap on counter to level out edges.
  • Bake in preheated oven for 25-30 minutes until cake is done and springs back to the touch.
  • Remove from oven and set aside (or in a fridge) to cool.

Cream Filling

  • In a stand mixer fitted with the paddle attachment, add the shortening and marshmallow cream. Mix until well combined.
  • Slowly add in the powdered sugar and vanilla.
  • Separately, mix the salt with the hot water, then add into the filling. If it's too thick you can add a tiny bit more water. If it's too thin you can add a tiny bit more sugar.
  • Whip until light and fluffy.

Assembly and Chocolate Ganache

  • When the cake has completely cooled, use the biscuit cutters to cut as many as you can out of the sheet pan.
  • Using a piping bag, fitted with the round #10 or #12 tip, fill the bag with the cream filling, and twist the top to get the air out.
  • Hold a round cake gently in your hand, and insert the piping tip into the bottom center of the cake. Squeeze as much filling as you can into each cake (rotating your wrist as you pipe to get it into as much of the cake as possible).
    Stop piping once filling begins to come out the bottom.
  • Set each piped cake onto a parchment-lined clean baking sheet. Once you're done piping, you can get your ganache ready.
  • Using a medium-sized microwave safe bowl, melt the coconut oil in the microwave (will probably only take 10-20 seconds).
  • Next, add the cocoa powder and whisk together.
  • Next add the powdered sugar and continue mixing. Last add the warm water. If it's still too thick to drizzle, add a little more warm water.
  • Whisk until smooth.
  • Next, place a cooling rack over the bowl with the ganache. Set several cakes on top of it. Using a measuring cup or scoop, scoop and drizzle the ganache onto each cake, covering the tops and sides. Let the excess run off into the bowl.
  • Work quickly as the ganache is easier to pour when warm.
  • Use a spatula to lift completed cakes off the cooling rack and onto the parchment-lined baking sheet.
  • Allow cakes to set for 10-15 minutes before serving. After that, ganache should be set.
  • Enjoy these Mod Pizza No Name Cakes! (Ding Dongs)
  • Store extras in an airtight container for up to a week.