PREHEAT oven to 350° F. Grease four 9-inch-round baking pans.
FOR CAKE: IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS.
BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
POUR into prepared baking pan(s).
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
Let all 4 layers cool completely. While layers are cooling make Cream Filling and Frosting.
Cream Filling: Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
Frosting: Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
Add confectioners sugar, salt and vanilla.Beat until smooth.Set aside.
How to assemble your Ding Dong Cake: Divide Cream Filling into 3 portions.On top of bottom cake layer add 1/3 cream filling.Top with a cake layer.Add 1/3 cream to the top then add another cake layer.Add the remaining cream and top with last cake layer.
Adjustment: Align layers making sure they are all even.This will be a tall cake.Add frosting to cake.Make sure you use all the frosting. Refrigerate until ready to cut and serve.