Grandma’s Miracle Chocolate Cake Recipe Is Still In Style (No Eggs, 7 Ingredients) by Ann Marie G. Halstead
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Have you ever heard of adding mayonnaise or Miracle Whip to chocolate cake? It’s an old-fashioned trick many of our grandmas used to make cakes moist. Seriously! Miracle Whip was invented in 1933 as a cheaper alternative to mayo, which had been around since the 1750s.
My research tells me that the Miracle Whip chocolate cake recipes were popular during World War II (1939 to 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. It makes chocolate cakes even more moist and delish!
For an even richer experience, frost this moist Miracle Whip cake recipe with your favorite chocolate frosting. Serve this decadent cake for dessert with your favorite vanilla ice cream.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes
Total Time: 40 to 50 minutes
Servings: 12
Ingredients
- 2 cups flour (all-purpose or gluten-free)
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 cup Miracle Whip
- 1 cup hot water
- 1 teaspoon vanilla
Here's how to make it:
- Sift flour, sugar, cocoa and baking soda into a large bowl. (To make this recipe gluten-free, use gluten-free flour.)
- Add Miracle Whip, hot water and vanilla. (To lighten up this recipe, you can use Miracle Whip Light or Fat-Free versions.)
- Mix well and pour into a greased and floured 13x9-inch baking pan, two round baking pans or a bundt pan.
- Bake in a preheated 325-degree F oven for 30 to 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 about 30 minutes before serving. If frosting the cake, wait until it is completely cooled. Store leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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