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

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. :)

By: Jen

Jen — Tue, 20 Dec 2011 01:15:03 +0000

Thank you!! I look forward to more delicious recipes!

By: deb

deb — Tue, 20 Dec 2011 00:23:30 +0000

1. No, I don’t think so. But use much, much less than you would vanilla because it’s super-strong.
2. Yes.
3. Watch the main page — I’ve got peppermint chocolate awesomeness coming soon, to help your fix.

By: Jen

Jen — Mon, 19 Dec 2011 22:30:27 +0000

Hello! I love your site! I actually recently made the 7-layer cookies and–save for minor technical difficulties–they were delicious! Anyway, I’m about to make peppermint hot chocolate cupcakes and I wanted to use this 7 minutes frosting recipe. 2 things:
1-Would the addition of peppermint extract totally ruin how it comes together?
2-Do you think the frosting will survive on the cupcakes, if covered, until around 11am tomorrow?

Thanks so much!!

By: Mish

Mish — Sun, 04 Dec 2011 21:06:13 +0000

I just made this cake for the second time! Mine isn’t as lovely looking as yours though. I cannot for the life of me get the frosting on without it being totally full of crumbs, but nobody in my house seems to care. I made the cake with coconut milk, so it was totally dairy free (I have lactose issues). Thank you so much, we are in LOVE with this cake!

By: mimi

mimi — Fri, 25 Nov 2011 00:39:15 +0000

thanks!

By: deb

deb — Wed, 23 Nov 2011 14:44:06 +0000

mimi — It came up for consideration and was rejected when I realized it crusted. It does keep, but it gets a slightly dry exterior, like a meringue, after some time (while still being fluffy and soft inside). The crusting is not the end of the world, minor at best. Just not good enough for a wedding cake.

By: mimi

mimi — Wed, 23 Nov 2011 14:06:26 +0000

again i’m trying to figure out how, if the icing doesn’t keep, it came up for consideration for the wedding cake…! does the frosted cake freeze?

what about the version where the frosting is the filling in the center of the cake and the ganache is the outer icing (your first option). Can that be filled ahead since the icing is covered and won’t crust or will it start to settle into the cake? Or is making any version of this cake ahead of time a bad idea?

By: Maria

Maria — Thu, 27 Oct 2011 22:23:46 +0000

I absolutely love this cake. It’s been my go to chocolate cake since I discovered it a few years ago. My favorite way to make it is with the white 7-Minute Frosting on the outside and the Ganache in the middle. My husband, who doesn’t normally like peanut butter, prefers a Peanut Butter Frosting. http://upstatecalikitchenadventures.blogspot.com/2010/07/rich-chocolate-cake-ii.html
No matter how what toppings you prefer, it’s a great basic chocolate cake with the right amount of chocolate flavor. Thank you, Deb!