Ding Dongs

This recipe originally came from Linda Wagner but I got it out of Jane Hunter's cookbook. Both of these wonderful cooks attend the same church as I and I have several of their recipes. Everything these ladies make is AWESOME!

Cake Ingredients:

1 3/4 cup flour

1 1/4 cup sugar

1 1/4 tsp. soda

1/2 tsp. salt

1/2 cup cocoa powder

1/2 cup Crisco

1 cup milk

3 eggs

1 1/4 tsp. vanilla

Cake Directions:

(1) Preheat oven to 350 degrees.

(2) In large mixing bowl combine all dry ingredients.

(3) Add Crisco and 3/4 cup milk. Beat.

(4) Add remaining milk, eggs and vanilla. Beat until smooth.

(5) Bake in lined cupcake tins or mini tins.

Makes 24 regular cupcakes or 75 mini cakes.

Filling Ingredients:

1/2 cup flour

1 cup milk

1 cup sugar

1/2 cup Crisco

1 cup butter

1 tsp. vanilla

Filling Directions:

(1) In a small saucepan, starting with flour, gently whisk in milk. Cook on low heat, stirring until very thick. Will be like paste. If lumpy put through a sieve, pressing with a rubber spatula. Cool thoroughly in refrigerator. I've been known to get out my hand-held mixer and mix it while it cooks - makes the flour paste as smooth as a babies bottom.

(2) Beat butter, sugar and Crisco until fluffy.

(3) Add cooled flour paste and vanilla, beat until consistency of Cool Whip and you can't taste any sugar granules.

(4) Using a decorating tube, fill cooled cupcakes with filling. When cupcakes begin to "grow" a little, bring tip up out of cake and swirl some filling on top.

Helpful Hints:

(1) The flour paste must be COMPLETELY cooled is extremely important in making this filling.

(2) Will freeze well.

(3) For the Chocolate Ganache top: In a small saucepan bring to a boil 1/2 cup heavy whipping cream. When cream just reaches boiling point pour over 1/2 cup of Toll House, semi-sweet chocolate chips. Whisk until smooth. Let cool just a little then dip top's of cup-cakes.