Hostess Suzy Q’s or Little Debbie Devil Creams? Both are super tasty chocolate snack cakes. Hard to choose, isn’t it!
Actually, my favorite is probably Little Debbie’s Star Crunch, but I haven’t figured out to copy that one))) Today I’m going to share with you how I made my version of Suzy Q’s chocolate snack cake, but with reduced sugar. Every little bit helps!
How to Make It
Prepare the chocolate cake mix according to the box. It can be any type of chocolate cake mix (15.25 oz size).
Baking time will be less than that required for a regular sheet cake pan or two cake pans, so check your oven frequently. I have to turn my temp down to about 300 for the best results.
Check for doneness by inserting a toothpick in the center. It if comes out clean it is done.
Remove from oven and place pans on cooling racks
The cake layers must be cooled completely or you will have a gigantic mess on your hands.
While the chocolate snack cake layers are cooling, whip up the creamy vanilla filling. Be sure that the butter has softened, but not melted. Melted butter will make the filling too thin. Use an electric mixer for the best results.
Here’s where I was able to reduce the sugar a bit. I used Swerve Confectioners Sugar. I’ve used all three forms of the Swerve products with very good results – the granular, brown, and confectioners. This was the first time I had used two full cups though. No aftertaste, we couldn’t tell any difference at all in the taste of this recipe.
Swerve is also coming out with more sugar-free products. I tried a chocolate chip cookie mix and I’ll have to tell you about that later. And I have a cake mix on the shelf I plan to try.
Once the layers have cooled completely, turn one of the layers out of the pan onto a cooling rack and leave the other one in the pan.
Spread the vanilla filling over the layer in the pan.
Place the other cake layer on top, like a sandwich! You’re done! I sliced mine into about 16 pieces and removed them from the pan with a cake spatula.
A cake spatula is narrow and long and just makes it easier to remove cookies from a cookie sheet or bar like these chocolate snack cakes from the pan. The cake spatula I have is very old but I use it all the time. I need to keep that in mind next time I need to get a gift for a friend!
I made these for my grandchildren for Valentine’s Day. Usually, I make them chocolate-covered strawberries, but the strawberry selection was the pits! So they had my copycat Suzy Q’s chocolate snack cakes. They were pleased.
More from My Blog
Copy Cat Suzy Q’s Snack Cake with Less Sugar
Snack Cake Layers
- Prepare two 9.5" x 13" cookie sheets with cooking spray and parchment paper. Spray sides of pan with cooking spray.
- Prepare 15.25 oz box of chocolate fudge cake mix as directed on box.
- Divide batter between the two cookie sheets.
- Bake according to package directions, but keep in mind that the depth of the pans is more shallow than a regular 9" x 13" and will take less cooking time. Check at 10 min and watch closely. Test for doneness with a toothpick. Insert toothpick in center and if it comes out clean, it is done,
- Place on cooling racks and prepare the vanilla filling.
- Use electric mixer to cream softened butter and sugar together until fluffly. Add marshmallow creme and beat until well combined. Add vanilla flavoring.2 Cups Swerve Confectioners Sugar, 2 Sticks Butter, softened at room temp (not melted), 1 7 oz Jar Marshmallow Creme, 2 Tsp Vanilla Flavoring
Stack the Cakes
- Cakes must be completely cooled before adding the filling.
- Turn one cake out of the pan by placing a cooling rack upside down on the pan. Flip and remove parchment paper. Set aside.
- Spread the vanilla filling over the chocolate layer still in the pan. Spread to edges completely.
- Place the other chocolate layer on top of the vanilla filling – sandwich style.
- Slice into about 16 pieces. Remove from pan with narrow spatula.
- Enjoy! Wrap individually in plastic wrap. Don't know how long they will last, mine were gone in 48 hours!