We weren’t likely to get Ding-Dongs as treats in my childhood home. Why would Mom buy treats in a box when she could talk us into baking them ourselves?

But who knew how to make a Ding-Dong back in the Nixon era?

Anyway, I feel a tad deprived.

Now we have internet cooks who offer up the cake version of a Ding-Dong. Their photography catches my eye faster than velour catches lint. Regrettably, their recipes always call for coffee.

This cook calls her version “Chocolate Cream Cake.” The filling requires a little stovetop stirring, a step that seemed daunting but wasn’t hard at all.

The chocolate glaze on top also called for stovetop work, also not hard.

The resulting cake was a delicious dessert, and an afternoon-brightening snack for days afterwards.

But on my next try, I’m topping it with ganache. Ganache is simple. It’s tasty. It’s rich. Every time I run across the word “ganache,” I long to make it, but I can never decide what to spread it on.

I think I’ve found its match.