Giant Ding Dong Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.

To make the cake: Stir cake mix and instant pudding together in a large bowl; make a well in the center and pour in eggs, water, and oil. Mix until well blended. Spread evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Cool cake completely on a wire rack before removing from pan.

Cut a 1-inch-thick slice off the top of cake and set aside. Scoop out the cake from the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling: Whisk flour and milk together in a saucepan over medium heat, stirring constantly until thickened. Set aside to cool completely.

Beat 1/2 cup shortening, butter, sugar, and vanilla together in a large bowl on high speed until light and fluffy. Add cooled milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.

Combine chocolate chips, 1/4 cup shortening, corn syrup, and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.