Chocolate Cake (Old-Fashioned Miracle Whip)

Have you ever heard of adding Miracle Whip to chocolate cake? It's an old-fashioned trick used to make cake super moist. Miracle Whip was invented in 1933, as a cheaper alternative to mayonnaise, which had been around since the 1750s. Miracle Whip chocolate cake recipes were popular during World War II (1939-1945) when many foods were rationed. No eggs or oil needed because they're in the Miracle Whip. Around 80 years later, this recipe is still popular today – and for good reason. Frost this moist Miracle Whip cake recipe with our favourite chocolate frosting. Serve with vanilla ice cream.

2 cups all-purpose flour, unbleached
1 cup granulated sugar
2 Tbsp. cocoa powder
2 tsp. baking soda
1 cup Miracle Whip
1 cup water, hot
1 tsp. pure vanilla extract

Frosting:
Chocolate Buttercream or Chocolate Frosting

For the Chocolate Cake:
Sift flour, sugar, cocoa and baking soda into a large bowl.

Add Miracle Whip, hot water and vanilla.

Mix well and pour into a greased and floured 13x9" baking pan, two round baking pans or a bundt pan.

Bake in a preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. (Cooking time will vary depending on type of pan used.)

Let cool for around 30 minutes before frosting and/or serving.