Guest Post – Susan from The History Quilter

Today I have a special treat for you, Susan from The History Quilter.  I met Susan on Twitter – gotta love that social networking thing! We quickly discovered that we had so much more in common than just quilting. Susan is working on her master’s degree in education to teach High School History…and oddly enough before my wonderful daughter was born, I was doing the EXACT SAME THING!  Susan does a regular podcast that you can download and it is so much fun, I usually listen to it while I am cooking dinner – make sure you check it out!  One of my favorite things that Susan does every week is a food post – and she just hits it out of the park every week!
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Hello fellow quilters and fans of Melissa of Sew BitterSweet Designs!  My name is Susan and I blog at The History Quilter and host a podcast called The History Quilter Podcast available on Podbean and iTunes.  Melissa and I discovered each other via Twitter and not only do I enjoy her blog but her wonderful support via Twitter has been invaluable these last few months.
As Melissa enjoys my dessert posts so much I thought I would share with you a Chocolate Streusel Cake recipe that I’ve been making ever since I was a teenager when my mother first shared it with me.
First the recipe:
Chocolate Streusel Cake
1 Pkg. Yellow Cake Mix – any kind, no pudding in the mix
1 small package Instant Vanilla Pudding
4 Eggs
8 oz. Sour Cream
1/4 Cup Milk
1/2 Cup Oil
Streusel Mix
1/4 Cup Brown Sugar
1/4 Cup Sugar
3 Tb. Cocoa
1/2 tsp Cinnamon
8 oz. Chocolate Chips
Bundt Pan
Butter or Oil Spray
Cocoa or Flour to dust pan
1. Spray or rub bundt pan with oil or butter.

2. Dust with cocoa or flour.  I like to use cocoa to change things up a bit.  Plus I like the color at the end. You’ll see….

3. Mix first six ingredients together. I usually use a stand mixer.

4.  Pour in 2/3rds of the batter into the bottom of the bundt pan.

5.  Mix up the Streusel Mix in a separate bowl.

 

6. Sprinkle 1/2 of the streusel mix over the batter.  Then drop in chocolate chips very precisely just like a quilter would do.

7. Oh come on….forget that – add them all in haphazard.  Who cares if they look nice?  Like our mother’s have said, it all mixes up in our stomach.

8.  Pour over the remaining batter.

9.  Take a knife and go down deep enough to swirl the streusel/chocolate chip layer with the batter.  Do not over swirl.

10. Sprinkle the remaining streusel over the top.

 

11. Bake at 350 degrees for 1 hour.  Remember this is the bottom so cracking is just fine.

12.  Let sit about 30 minutes before you un-mold the cake.  I like to run a knife around the perimeter of the cake and the center to catch any chocolate chips that might have adhered to the sides that may prevent the cake from coming out nicely.  I usually do a quick 1, 2, 3 and flip…ah success.  See how dark it is?  That’s the cocoa.

13.  After the cake has cooled I sprinkle with a bit of sifted powered sugar but sometimes I leave it plain.

14. Enjoy.  Goes well with hot chocolate (my favorite), milk or coffee.

A huge thank you to Melissa for inviting me to guest post today.  I’ll be sending her a virtual piece of cake right away. Please come visit me at The History Quilter to see what I’ve been working on – quilting, sewing, gardening and cooking/baking.

Ciao,

Susan
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Thank you so much Susan! Everyone has to cook this and tell me how good it is because I’m allergic to chocolate and I need to enjoy it vicariously through all of you!

I will officially be back tomorrow and I have some really special things up my sleeve for you that you won’t want to miss out on!

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9 Responses to Guest Post – Susan from The History Quilter

  1. Debbie says:

    Oh this looks delish! Love Susan and love joining her at the table! She cooks the most amazing stuff!

  2. Lisa L. says:

    That is a must bake for me! Thanks for the recipe!! And Melissa, I will tell you how it is!

  3. I noticed how you used a feather design to swirl the cake. Very quiltery!

    Thanks for the recipe – it sounds delicious.

  4. Ah this looks incredible! Susan rocks!

  5. Sondra says:

    YOWSERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I’ll be by and bring the coffee. This looks delicious!!!!!!

  6. Snoodles says:

    Such an enjoyable post! Can I have a virtual piece too? LOL Looks scrumptious – thanks for sharing! I’m off to check out Susan’s blog….. 🙂

  7. Tara K says:

    This recipe looks delicous. I’ve printed out a copy, and will be sure to make it soon. I also linked to your blog on my blog .. it looks too good not to spread the word! 🙂

  8. Karin says:

    Well, Susan, gotta say thanks for adding on yet another pound! How could I *not* make this? It’s in the oven, right now, as a matter of fact. However, I threw in some pecans & coconut, to make it more like a German Chocolate (hubby’s fave!)…..and since I didn’t have a whole lot of coconut, and I had *no* vanilla pudding, I substituted with coconut cream…how bad could it be?? (and should I admit to forgetting to add the choco chips in the middle layer??? ok, I added them almost at the very end, then had to spoon the batter over)

    Melissa, I’m sorry you can’t have chocolate (pass it here, I’ll take care of it!), but I bet you could substitute butterscotch or peanut butter chips, and just put a little more brown sugar & cinammon in the streusel mix, maybe even add a butter pat & a bit of flour. Probably be almost as good!!

    Or ya know what else? You could put pistachio pudding mix & add a handful of shelled pistachios & some coconut…yumyum….must go print now!! 🙂 Just like quilting, the possiblities are endless!!

    Can’t wait for my 60 minutes bake time to be up – doubt it will sit for 30 more tho…waiting is NOT my strong suit!

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