Hey Y'All!

Today Mama and I had a delicious lunch, a meat and three's bonanza...we went to Mona's which is in downtown Statham, Georgia. We enjoyed Chicken with Mushroom Gravy, Squash Casserole, Mashed Potatoes, Fried Green Tomatoes and Sweet Iced Tea. We then shared a moist, "to-die-for" Coconut Cake. Afterwards, we went over across the street to an antique store inside an old train depot, pretty neat place! I found an old, green rocker that I will be converting into a planter for my back yard. While I was talking to the owner, she asked if we had tried Mona's Ding Dong Cake and suggested we definitely should. So I went over once again and bought a nice big hunk for tonight with a cup of coffee. Now Mona is the kind of cook that I enjoy, she is willing to share recipes and tell us how she goes about making certain dishes. (As soon as I get home and all settled, I will post some yummy southern recipes like Squash Casserole, Coconut Cake, Sweet Potato Casserole and Greek Green Beans). Her Ding Dong Cake sure does taste like the real thing...here is the recipe for y'all to enjoy!

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MONA'S DING DONG CAKE

FOR THE CAKE:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
FOR THE FILLING:
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
FOR THE GLAZE:
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water

TO MAKE THE CAKE:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9 inch cake pans.

In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.

Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cakes completely on a wire rack before removing from pans.

TO MAKE THE FILLING:
Whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.

Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes.

Frost the cake slices.

TO MAKE THE GLAZE:
Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Well, tomorrow we head home and won't be back here until the middle of July. But that gives me plenty of time to look at the antique brochures I picked up and plan some fun road trips!! I am posting from the Statham Library today...Statham is home of the Sunflower Festival.

Happy Cooking, Gina