Recipe #1: Chocolate-Filled Suzy Q Cake
Ingredients
- 1 18.25-ounce package chocolate cake mix
- 1/2 cup vegetable oil
- 4 eggs
- 2 cups semi-sweet chocolate chips
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
In a large bowl, mix together cake mix, oil, and eggs until well blended. Pour batter into prepared pan.
In a medium bowl, combine chocolate chips, evaporated milk, and vanilla extract. Spoon this mixture in spoonfuls onto the batter in the pan. Use a knife to swirl the chips and batter together.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Nutritional Information
Nutrition facts per serving (1/16 of cake): Calories 380, Fat 17 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrates 54 g, Fiber 2 g, Protein 4 g.
Tips
- To make sure your cake is cooked through, check it with a toothpick before taking it out of the oven.
- For a richer flavor, substitute dark chocolate chips for the semi-sweet ones.
- If you don’t have an 8-inch round cake pan, you can use a 9-inch square pan instead.
Notes
This cake will keep for up to 5 days when stored in an airtight container.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream and a glass of cold milk.
Frequently Asked Questions
- Q: Can I use a different type of cake mix?
- A: Yes, you can use any type of cake mix you like.
- Q: Can I use different types of chocolate chips?
- A: Yes, you can use any type of chocolate chips you like.
Recipe #2: Caramel-Filled Suzy Q Cake
Ingredients
- 1 18.25-ounce package yellow cake mix
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup caramel ice cream topping
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
In a large bowl, mix together cake mix, oil, and eggs until well blended. Pour batter into prepared pan.
In a medium bowl, combine caramel ice cream topping, evaporated milk, and vanilla extract. Spoon this mixture in spoonfuls onto the batter in the pan. Use a knife to swirl the caramel and batter together.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Nutritional Information
Nutrition facts per serving (1/16 of cake): Calories 380, Fat 17 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrates 54 g, Fiber 2 g, Protein 4 g.
Tips
- To make sure your cake is cooked through, check it with a toothpick before taking it out of the oven.
- For a richer flavor, substitute dulce de leche for the caramel ice cream topping.
- If you don’t have an 8-inch round cake pan, you can use a 9-inch square pan instead.
Notes
This cake will keep for up to 5 days when stored in an airtight container.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream and a glass of cold milk.
Frequently Asked Questions
- Q: Can I use a different type of cake mix?
- A: Yes, you can use any type of cake mix you like.
- Q: Can I use different types of caramel?
- A: Yes, you can use any type of caramel you like.