Hostess Cupcake Cake

Cake:
This is the same recipe for the Hershey's "Perfectly Chocolate" Chocolate Cake
 2 Cups sugar
1-3/4 Cups flour
3/4 Cups Hershey's Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 Cup milk
1/2 Cup vegetable oil
2 tsp. vanilla extract
1 Cup boiling water

After the cake is done baking, let it cool for about 30 minutes and then stick it in the freezer overnight. The next day it is ready to be frosted!

3 oz. package of softened cream cheese
2 cups coolwhip
¼ - ½ cups powdered sugar
12 oz. bag semi sweet chocolate chips
1 cup whipping cream

For the cream filling, combine cream cheese, coolwhip, and powder sugar in a small mixing bowl. Beat until smooth and spread on top of one of cake layers, then add the cake on top of the filling. Now for the outside frosting: In a double boiler, add chocolate chips and some of the whipping cream, stir constantly until all the chips are melted, adding more whipping cream as you go for a smooth consistency. When this is all heated up and smooth, pour on the top of the cake and refrigerate until the chocolate is firm.


I whipped up a small batch of the frosting I use for sugar cookies to pipe on top of the cake to make the "swirly" design.


This cake is fun and easy to make and turns out looking just like the real thing, only real big! I got the recipe from a coworker who called it "Ding Dong Cake."

 I made this Hostess Cupcake Cake for my Dad's birthday one year because he loves the real things! I remember late night runs to the store or to get gas with my Dad and we would get a pack of Hostess Cupcakes to share.