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1 German chocolate cake, as directed below

Bake a German chocolate cake according to package directions using a 9 x 12 inch pan. Invert on a cookie sheet and place in freezer to stiffen, so you can cut it in half. Make filling while cake is freezing.

Filling for Ding Dong Cake:

2 tsp. vanilla

Cook flour and milk over low heat, stirring constantly until thickened. Let cool. Beat butter and Crisco until creamy, slowly adding sugar. Beat until fluffy, about 4 minutes. Add cooled flour mixture and beat another 4 minutes. Add vanilla near end of beating. Chill until ready to use. Cut cake in half. Spread filling on bottom half and replace top half.

Glaze or frost using recipes below.

Glaze for Ding Dong Cake:

1/2 stick butter
1/4 c. milk
2 tbsp. cocoa
1 c. powdered sugar

Mix into a glaze; pour over cake (or use Dream Frosting, which I prefer.)

Dream Frosting for Ding Dong Cake:

1 1/2 c. cold milk
1 envelope Dream Whip whipped topping
1 4 oz. box instant chocolate pudding

Pour milk into a deep mixing bowl. Add Dream Whip and pudding. Beat on low speed until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks--4 to 6 minutes.

Makes 3 c.

Store cake in refrigerator.

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