Homemade Ding-Dongs (But edible and delicious)
Ding
1 1/2cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 stick unsalted butter (softened)
1 cups light brown sugar
2 large eggs (separated) at room temperature
5 oz unsweetened chocolate (melted in a double boiler) remove from heat and cool to lukewarm
1 cups of milk (room temperature)
3/4 tsp vanilla extract
Preheat the oven to 350 degrees, lightly grease and flour a non-stick muffin tin(s) or use cup cake papers.
Sift together the dry ingredients and set aside. In a large bowl with an electric mixer cream the butter and sugar until smooth and fluffy.
In another bowl beat the egg yolks until thick and lemon colored, add the yolks to the butter mixture and beat well. Add the chocolate until incorporated. Add the dry ingredients in three parts alternating with the milk and vanilla until well blended.
In a separate bowl beat the egg whites on high speed until soft peaks form. Fold gently into the batter. Fill the prepared tins half way. Bake for about 17-20 minutes until a tester comes out clean. Let cool for an hour and remove from pan or papers.
Meanwhile you can make the Ding Filling
Whip on medium hight until fluffy
6 TBL flour
11/2 Cup Butter & Crisco mixed in equal parts
11/2 Cup Sugar
1 Cup cold milk
2 tsp Vanilla
Put ding filling in a pastry tube, turkey baster or injector and inject about a Tablespoon of filling into each Ding from the bottom.
Dong icing
10 oz of sweet or semi-sweet chocolate
1 TBL unsalted butter
Melt chocolate in a double boiler and stir in butter and temper until semi glossy. Place Ding cakes on a rack over a cookie sheet and pour melted chocolate over the cakes and let chocolate set.