Cooking with Susie Q

As I write this, it is cold outside. Cold. Earlier today I could feel the need for chocolate. I found this first recipe, sounded good and I am grateful I am writing, because my mouth is full of decadent, double chocolate cake. Yummmm….. I needed chocolate cake today because it is cold. Do I really need a reason? Tomorrow might be cloudy. I’ll need chocolate cake then, too. I hope you enjoy this as much as I am. Oh, by the way-only about 50 days left until spring. I thought you might need to know that. Have a great week!

  Directions: Preheat oven to 350 degrees F. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
There is a time for all flavors. Might time for Lemon, next! Enjoy

Directions: Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I look forward to hearing from you. Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.