I made some adjustments to the recipe which resulted in this delicious decedant confection. On Tuesday I baked the cake in two 9" round pans, cooled the cake on racks, wrapped in plastic until the next evening's assembly. This chilling also made the cakes so easy to slice in half with a serrated knife. (the dental floss method so popular on Pinterest? Weird and too flexible of a medium for cutting a cake, in my opinion.)
The filling was by the recipe; butter, cream cheese, powdered sugar and ... cool whip. I understand the necessity of the cool whip, to aerate the filling and provide the traditional ding dong filling taste and texture. But cool whip is gross. I mean, chemical shit storm gross. Have you ever read the ingredient list, or have you - like me - simply enjoyed it topping my pumpkin pie every Thanksgiving. Top ingredients in cool whip? Hydrogenated vegetable oil and high fructose corn syrup. I will tweak the recipe, do some chemistry, and come up with an alternative.
Yes, this is my last piece of cake for a while. Oiy. I need some vegetables.