My Mom came from a large family and her Mom baked for a bakery, so desserts were always a feature at family get togethers. When the family had a bridal shower for me, each one was asked to bring a copy of their favourite recipe. Miracle Whip Chocolate Cake was my Aunt Ann’s selection. I love this recipe and its many variations.
Miracle Whip Chocolate Cake is an easy to make moist chocolate cake. The Miracle Whip replaces the fats, dairy and eggs. One of my favourite variations is to add maraschino cherries to the batter before baking to make a chocolate cherry cake.
Top this cake with Chocolate Frosting (recipe included)
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. | |
Chocolate Frosting
Ingredients
- 1/2 Cups soft buuter
- 1 Tsp vanilla
- 4 Cups icing sugar
- 6 Tbsp cocoa powder
- 4 - 5 Tbsp warm milk
Directions
| Cream butter with beaters. Beat in vanilla and cocoa. Warm the milk in the microwave for about 30 seconds. | |
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Blend in icing sugar alternately with milk. Beat until smooth and of good spreading consistency. Add more icing sugar or milk to get the right consistency. (should be the consistency of soft butter).  | |
| Makes sufficient to ice top, sides and middle of two layer cake. | |
| If using this recipe to frost Brownies, then put the remaining icing in a container and freeze. When you need to use it again, it can be heated in the microwave. | |