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Moist and rich Miracle Whip cake topped with creamy chocolate frosting.

Miracle Whip Cake

A surprisingly rich and moist chocolate cake made with Miracle Whip for a tender crumb and deep flavor, perfect for potlucks and last-minute cravings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1.5 cups Sugar
  • 0.75 cups Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1 tsp Salt
Wet Ingredients
  • 1 cup Miracle Whip Acts as a replacement for oil and eggs.
  • 1 cup Warm water or coffee Coffee enhances the chocolate flavor.
  • 1 tsp Vanilla

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. In a large bowl, combine all the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt).
  3. In another bowl, mix the Miracle Whip, warm water or coffee, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Baking
  1. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the top springs back when pressed.
  2. Let the cake cool in the pan before serving.

Notes

This cake is best when made a day ahead, allowing the flavors to meld. It can be stored tightly covered at room temperature for about 2 days or in the fridge if frosted. Freezing individual slices is also recommended for up to 2 to 3 months.