Ding Dong Cake Filling and Ganache

Ingredients

Filling

• 5 tbsp. all-purpose flour
• 1 c whole milk
• 1 tsp. vanilla
• 1 c (226g) butter
• 1 c granulated sugar

Ganache

• 16 oz semi-sweet chocolate, chopped fine (can use milk chocolate)
• 16 oz (2 cups) heavy cream, room temperature

Instructions

Filling

1. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
2. Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
3. Remove from heat, stir in vanilla and let cool completely.
4. Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
5. Add in the milk mixture and beat again until mixture resembles a whipped cream.

Ganache

1. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.
2. Whisk the frosting until smooth.