Annie’s Super Moist, Chocolaty Suzy Q recipe


I use to LOVE Hostess Suzi Q’s! I had in fact, forgotten about them until I saw this recipe in Taste of Home And I think that it was much better and lower in fat and no preservatives than the real thing so I’m sure I’ll be making this more often.

Here’s a little trick. I used a fishing line to cut the cake in half, it worked awesome to slice through the cake without ripping it up!

Super Moist, Chocolaty Suzy Q recipe

1 package chocolate cake mix
1 package (3.5 ounce) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs

3 tablespoons flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  In a large mixing bowl, beat the cake and pudding mixes, oil, water and eggs.  Pour into a greased and floured 9 x 13 baking pan.  Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; invert onto a wire rack to cool.
In a saucepan, combine flour and milk until smooth.  Bring to a boil and stir for 2 minutes or until thickened.  In a large mixing bowl, cream butter, shortening, sugar and vanilla until smooth, beat in the milk mixture and stir for about 5 minutes.  Split cake in 2 horizontally and pour the filling over the bottom, and add the top layer of cake.  Freeze for about 1 hour before trying to cut.

Thanks to Caroline for submitting this recipe, she credits Annie at

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