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–+ servings
Miracle Whip Chocolate Cake

Miracle Whip Chocolate Cake

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Miracle Whip Chocolate Cake is an easy to make moist chocolate cake. The Miracle Whip replaces the fats, dairy and eggs.
Course Cakes, Dessert
Keyword chocolate, cocoa powder, mayonnaise, miracle whip
Servings 12
Author Aunt Ann's Recipe

Ingredients

  • 2 Cups all purpose flour
  • 1 cup white sugar
  • 1 cup Miracle Whip - or other prepared mayonnaise
  • 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

Instructions

Measure the Miracle Whip using the displacement method

  • 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!)
    Measuring the mayo
  • 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.
  • 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.
    Baked Miracle Whip Chocolate Cake
  • Cool on a baking rack.
    Cooling the cake
  • Frost with Chocolate Icing
  • 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.

Notes

One of my favourite variations is to add maraschino cherries to the batter before baking to make a chocolate cherry cake.