After experimenting for several years I’m now convinced you can make anything with unrefined, wholesome ingredients. My repertoire now includes a homemade devil snack cake. You can use this cake recipe to make ding dongs or a splended two layer, frosted cake.
In fact, the flavors are so deep and rich you can serve the mini versions at your next dinner party and no one will know they’re “snack cakes” (just don’t announce it by saying “Ding Dongs for dessert”).
Most likely because of my sweet tooth, I often get questions about the organic whole cane sugar I use in my recipes. I wrote a guest post this week at Simple Organic explaining in depth why I love this sweetener and how to practically apply it to your baking and cooking. It might answer some of your questions, and help you recreate some childhood memories, without the crazy chemicals.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!