Miracle Whip Chocolate Cake
Print recipe| Serves | 12 |
| Inspiration | Aunt Anna (Livingston) |
Ingredients
- 2 Cups all purpose flour
- 1 cup white sugar
- 1 cup Miracle Whip (or other prepared mayo)
- 1 cup cold water
- 1/2 Tsp salt
- 1 1/2 Tsp baking soda
- 1 1/2 Tsp baking powder
- 4 Tbsp cocoa powder
- 1 Tsp vanilla extract
Directions
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To measure the Miracle Whip, fill a 2 cup measure with the 1 cup of cold water required in the recipe. Then add spoonfuls of Miracle whip until the water level reaches the 2 cup mark. (and you thought Physics had no practical use!)  | |
| Mix all the dry ingredients together. Then add the water/Miracle Whip and the vanilla. Blend until smooth and thick using an electric mixer (about 2 minutes), scraping the bowl sides as you mix. | |
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Grease the baking dish. Bake in 350 °F oven; 22-25 min for cupcakes; 30-35 min for 2 8" layer pans; 32 - 37 minutes for Bundt pan.  | |
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Cool on a baking rack.  | |
| Frost with Chocolate Icing (or Chocolate Glaze (if using the Bundt pan) | |
| Miracle Whip Chocolate Cake - Cherry Variation | |
| In this variation, replace 1/8 cup of the cold water with some of the Maraschino cherry juice. Once the cake has been blended, blend in 25 - 30 Maraschino cherries that have been cut in half. | |