Make the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
Prepare the White Cream Filling:

In a large bowl, beat butter until creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. Fold in marshmallow creme until well blended.

Assemble the Cake:

Level the cake layers if needed. Place one layer on your serving plate and spread a thick layer of white cream filling over it. Repeat with the second layer, more filling, and then top with the third cake layer.

Frost the Cake:

Use the remaining white cream filling to frost the top and sides of the cake smoothly.

Prepare the Chocolate Glaze:

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth.
Allow the glaze to cool slightly, then pour over the cake, letting it drip down the sides. Let set for a few minutes.

Add the White Chocolate Drizzle:

In a small bowl, microwave white chocolate chips and heavy cream in 30-second bursts, stirring until smooth. Drizzle over the chocolate glaze for a decorative finish.

Chill and Serve:

Refrigerate the cake until ready to serve. This will help the layers set and make slicing easier.
Enjoy this decadent Ding Dong Cake, a perfect blend of moist chocolate, creamy filling, and rich glaze, topped with a delightful white chocolate drizzle!