Grandma’s Moist Miracle Whip Chocolate Cake Recipe Is an Old-fashioned Classic by Ann Marie Patitucci

Have you ever heard of adding mayonnaise or Miracle Whip to chocolate cake? It’s an old trick used to make cake moist. 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!

Frost this moist Miracle Whip cake recipe with your favorite chocolate frosting. Serve with vanilla ice cream.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes
Total Time: 40 to 50 minutes
Servings: Makes 1 cake

Ingredients

• 2 cups flour
• 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: 

1. Sift flour, sugar, cocoa and baking soda into a large bowl.
2. Add Miracle Whip, hot water and vanilla.
3. Mix well and pour into a greased and floured 13x9-inch baking pan, two round baking pans or a bundt pan. 
4. 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 around 30 minutes before serving. If frosting the cake, wait until it is completely cooled. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Related Products on Amazon We Think You May Like:

Miracle Whip $4 & Up

Flour $2 & Up

Cocoa Powder $3 & Up

Sugar $2 & Up

Baking Soda $1 & Up

Vanilla Extract $4 & Up

Bundt Pans $10 & Up

13x9-inch Baking Pans $8 & Up

Round Cake Pans $8 & Up

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