Sam's Recipes

Red Velvet Layered Ding Dong




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1 Cup of Flour

1/4 Cup of Cocoa Powder

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

Pinch of Salt

6 Tablespoons Softened Butter (3/4 of a Stick)

3/4 Cup Sugar

2 Eggs

1 Teaspoon Vanilla Extract

1/2 Cup of Milk

1 tube of red food coloring


4 Tablespoons Softened Butter (1/2 Stick)

1 Cup Confectioners Sugar (Powdered Sugar)

1/2 Teaspoon Vanilla Extract

1-2 Teaspoons Milk


1 Package (12 OZ) of Ghirardelli Dark Chocolate chips

2 Tablespoon Vegetable Oil


Spray your Cake Pan with Cooking Spray

In a Medium bowl combine Flour, Cocoa, Baking Power, Baking Soda and Salt.

In Mixing Bowl, beat Butter and Sugar until light and fluffy.

Add eggs one at a time.

Add Vanilla and mix well.

Add the food coloring and mix well.

Add Flour Mixture in thirds alternating with milk, beat well after each addition.

Bake for 17 to 19 Minutes at 325 degrees or until toothpick inserted in the middle comes out clean.

All to cool completely.

Cut cake into squares.

Next, cut cake in half horizontally.


In a mixing bowl, beat butter and sugar with electric mixer until well mixed, scraping down the sides as necessary.

Add Vanilla and Milk and beat until Light and Fluffy.

Top each cake square with the filling making a stack three high.


Melt candy in a double boiler. Add the oil and stir completely together.

Pour the glaze over the cake and let it drip evenly down the sides.

Let set in fridge for at least 4 hours.

Serve and enjoy!




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