Homemade Ding Dongs

• 1/2 cup butter, room temperature
• 1 cup Granulated Sugar
• 4 eggs
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1 cup buttermilk
• 3.5 ounces marshmallow creme
• 3 tablespoons butter, room temperature
• 1/2 cup Powdered Sugar
• 1/2 teaspoon vanilla extract (optional)
• 1 1/2 cups heavy cream
• 1 1/2 cups semisweet chocolate chips

1. 1) Preheat oven to 350u0b0F. Line a 13x9-inch baking pan with parchment paper. Set aside.
2. 2) In a mixing bowl, beat 1/2 cup butter with 1 cup granulated sugar until light and fluffy.
3. 3) Add eggs, one at a time mixing well after each addition. Scrape the sides of the bowl as you mix.
4. 4) In a separate bowl combine flour, cocoa powder and baking soda. Add flour mixture to sugar/butter mixture, alternating with buttermilk.
5. 5) Pour chocolate cake batter into prepared pan and bake in preheated oven for 25 minutes or until a toothpick inserted in center of cake comes out clean.
6. 6) Remove cake from oven and cool completely on a wire rack.
7. 7) Once cake is cooled, make marshmallow filling.
8. 8) Marshmallow filling: Place marshmallow creme and 3 tablespoons of butter in mixing bowl. Beat on medium-high speed until smooth. Stir in vanilla extract and powdered sugar, mixing well until light and fluffy.
9. 9) With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
10. 10) To fill snack cakes, cut a cone on top of each cake and remove it.
11. 11) Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone.
12. 12) Do the same with remaining snack cakes.
13. 13) Ganache: In a saucepan bring heavy cream to a boil over medium-high heat. In a heatproof bowl, pour boiling cream onto chocolate. Whisk until smooth and the chocolate is melted.
14. 14) Set aside to cool slightly.
15. 15) Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up. With a spoon cover each cake in ganache. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms. With the help of a pastry brush, cover any remaining uncoated areas.
16. 16) Leave at room temperature for ganache to set completely before serving.

butter, sugar, eggs, flour, baking soda, cocoa, buttermilk, marshmallow creme, butter, powdered sugar, vanilla, heavy cream, chocolate chips

Taken from www.epicurious.com/recipes/member/views/homemade-ding-dongs-53039921 (may not work)