Ding Dongs

This recipe is from the Clouse House cookbook. You start with the Texas sheet cake recipe:


2 cups flour 2 cubes margarine 1/2 cup sour cream
2 cups sugar 1 cup water 2 eggs
1/2 tsp salt 3 Tbsp cocoa 1 tsp baking soda

Preheat oven to 375. Combine flour, sugar and salt into a bowl.
Bring margarine, water and cocoa to boil in a sauce pan. Add to flour and sugar mixture. Beat well. Add the sour cream, eggs, and baking soda. Mixture will be thin. Pour into paper lined muffin tins. (They are easier to frost if you only fill about 2/3 of the way)
Bake for 20-25 minutes. (mine were done in 20)

Cream filling: Boil 1 cup milk and 3 Tbsp flour until about as thick as white gravy (stirring constantly with wire whisk). Set aside and completely cool. In the mean time add 1 cup sugar and 2 cubes softened margarine to a bowl and beat until fluffy and doubled in volume (about 10 min). When cool add milk and flour mixture to sugar and margarine mixture. Add 1 tsp vanilla. Beat well. Put filling in decorating bag with cake decorating tip. When cup cakes are completely cool poke decorating tip in each cup cake top and squeeze until top of cake starts to poof. (I always end up having left over filling so don't freak out if you do too!) Frost with

chocolate frosting for TX Sheet cake:

1 cube margarine, 6 Tbsp milk, 4 Tbsp cocoa. Boil ingredients until bubbling. Mix 1 box powdered sugar and 1 teaspoon vanilla. (TX sheet cake recipe calls for 1 cup chopped pecans but for this ding dong recipe I just leave the frosting plain. Also the frosting is pretty runny because it is a warm frosting that you use right away. I just spooned the bulk of it on then drizzled it over the top to make it look prettier! These end up being fork cupcakes because they're just not very user friendly when you try to pick them up, but they are totally worth it!)