Comments on: homemade devil dog, ding dong or hostess cake

By: deb

deb — Wed, 25 Apr 2012 01:20:28 +0000

I don’t have a preferred brand of non-Dutched cocoa.

Jen — You can frost it the day before, it will be fine, but this kind of frosting tends to very lightly crust and it may seem dry on the outside (but fine inside). All baking needs to be adapted for high altitudes, but I cannot advise on this (I live at sea level!). There are many websites that can guide you. I am not sure if it works in a bundt, I haven’t tried it, but I know that with some cakes, putting them in budnts can be tricky due to how high they are. (I’d search this comment section to see if anyone else has made it as a bundt.) Freezing the cake helps make it easier to move and shape. Food coloring should be fine. Good luck!

By: melissa

melissa — Wed, 25 Apr 2012 00:37:59 +0000

hi deb !!! how are you?
can i ask you which cocoa could i use for this cake that is not dutch ?
thanks!!!!
love ur blog

By: Jen

Jen — Tue, 24 Apr 2012 22:31:22 +0000

Aack! Sorry, two more questions:

1) Could I frost this the night before, if it is to be served around Noon the next day, or is the day-of use a must?
2) Do I need to do anything to adapt this recipe for high altitudes?

Thanks again!

By: Jen

Jen — Tue, 24 Apr 2012 22:25:38 +0000

So excited to make this for my son’s birthday cake this weekend, BUT…a few quick questions:
1) I am making a volcano-shaped cake, which has a bundt pan cake base. Could I use this recipe in a bundt pan, by chance?
2) Just to be clear (I read through your comments), this can be frozen and shaped pretty easily?
3) Will the frosting still be good if I add food coloring to make it brown? (to cover the volcano. I will then use ganache glaze as well as a little red/orange-tinted frosting glaze to drizzle down the sides)
Thanks!

By: Amy the Cake Decorator

Amy the Cake Decorator — Mon, 23 Apr 2012 23:16:42 +0000

Parchment paper circle to cover the bottom of your pan and Wilton Cake Release smeared on the sides of the pan with a paper towel will have you turning out a perfect cake without burnt flour taste on your chocolate cakes. Cake Release is available in the wedding/cake decorating aisle in Wal Mart or at any big craft store that sells cake supplies. Happy baking, everyone!

By: Suchita

Suchita — Mon, 27 Feb 2012 13:49:06 +0000

Made this for an Oscar party yesterday and it was a HUGE hit! Thank you!

By: deb

deb — Tue, 21 Feb 2012 18:25:46 +0000

Hi Nadine — Regular granulated sugar.

By: Nadine

Nadine — Tue, 21 Feb 2012 14:59:16 +0000

Hi Deb…..ur recipe and pics looks very inspiring. I’m eager to try it. For the Marshmellow/Seven Minute Frosting and the Ganache Frosting, is it confectioners sugar or regular sugar? Thank you : )

By: Olivia

Olivia — Wed, 25 Jan 2012 05:28:03 +0000

Hi Deb
Have you made this recipe into cupcakes? I was curious if any part of the recipe needed to be altered or if you have any suggestions otherwise.

Thank you!

By: Dianne Jan 22 2012

Dianne Jan 22 2012 — Sun, 22 Jan 2012 19:19:12 +0000

Just finished this cake for my daughter’s birthday today…did my own twist…used 3 9 inch pans…had just a tad of run-off from one pan. did double the white frosting goodness to put between the 3 layers and top and sides. Then made the yummy Chocolate Ganache and once it cooled to room temp poured it over the white frosted cake (which I had set in the fridge)and let it drip down the sides. was able to then spread it gently all around. Added some store bought colored frosting for the Happy Birthday and flowers and we now cannot wait til dinner!! My daughter is a huge fan of your site…she is 33 today. It was a toss up between this one and the one with the peanut butter and chocolate frosting. Thanks for the goodness!!! Gonna post a pix on Facebook and credit this site for the recipe. :)