Miracle Whip Chocolate Cake
Miracle Whip Chocolate Cake is a surprisingly moist and flavorful dessert made with Miracle Whip instead of traditional butter or oil. This unique ingredient adds a light, tangy sweetness, resulting in a rich, tender cake. Easy to prepare, it pairs well with various frostings or toppings and offers a deliciously unexpected twist on classic chocolate cake.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer (or whisk)
- 1 measuring cup
- 1 set of measuring spoons
- 1 9-inch round cake pan
- 1 cooling rack
- 1 spatula
- 1 sifter (optional, for dry ingredients)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Miracle Whip salad dressing
- ½ cup milk any type
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
- In a medium bowl, whisk together the Miracle Whip, milk, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the boiling water until the batter is smooth. The batter will be quite thin, but this is expected.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Frost and decorate as desired. A simple chocolate ganache or cream cheese frosting complements this cake beautifully.