Rob requested Ring Dings, a throwback sort of treat. I am not sure if they are made by Hostess or Drake’s. They are a chocolate cake round with marshmallow creme filling and topped with a chocolate coating. Rob asked if I could do a peanut butter filling as well, so I did both. Instead of filling the treats, I split them horizontally, filled them and then topped them with melted chocolate. I made quite a mess, with the chocolate cake recipe I used for the marshmallow filled ones, but think people at work will stillfind them delicious! IbI used the king arthur flour flourless cake recipe for the peanut butter filled ones. That actually worked much better with slicing and filling. Next time, I will just bake a cake or cupcakes.😊

Cake ingredients

• 1cup semi sweet choc chips
• 1/2 cup butter
• 3/4 cup sugar
• 1/4 tsp salt
• 3 eggs
• 1/2 cup baking cocoa

Directions

Preheat oven to 375. Spray a rpund cake pan with baking spray. Melt chocolate and butter. Add sugar, salt and vanilla. Beat in eggs. Stir in flour. Bake 25 minutes. Cool. Put in fridge 1 hour.

Marshmallow filling

Mix together –

• 1 cup crisco or buttee
• 7 oz marshmallow creme
• 1 1/2 cups powdered sugar
• 1/4 cup corn syrup

Peanut butter filling

Mix together –

• 3/4 cup peanut butter
• 2 cups powdered sugar
• 1 tsp vanilla
• 6-8 tbs milk

Remove cake from pan. Use a wine glass to cup out rounds. Slice horizontally. Spread filling between two rounds. Top with melted chocolate.

Store in fridge in covered container.