Moms Miracle Whip Chocolate Cake Recipes

MOM'S MIRACLE WHIP CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In a large bowl, sift together flour, baking soda, cocoa powder and sugar. Repeat 3 times for a total of 4 sifts.
• Mix in Miracle Whip, water and vanilla. Stir just until wet ingredients are blended.
• Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool at least 30 minutes before slicing.

CHOCOLATE MIRACLE WHIP CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour a 9x13-inch cake pan.
• Whisk together sugar, Miracle Whip, water, and vanilla. Add flour, baking soda, and cocoa powder.
• Pour batter into the prepared cake pan.
• Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour).
• Spread with frosting.
• Beat together cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy.
• Gradually add powdered sugar and cocoa powder to butter mixture, alternately with heavy cream.
• Beat at low speed until blended. Increase mixer speed to medium, and beat 1 to 2 minutes or until light and fluffy.
• Spread frosting on cooled cake.

MIRACLE WHIP CHOCOLATE CAKE

Steps:

• To measure the Miracle Whip, fill a 2 cup measure with the 1 cup of cold water required in the recipe. Then add spoonfuls of Miracle whip until the water level reaches the 2 cup mark. (and you thought Physics had no practical use!)
• Mix all the dry ingredients together. Then add the water/Miracle Whip and the vanilla. Blend until smooth and thick using an electric mixer (about 2 minutes), scraping the bowl sides as you mix.
• Grease the baking dish. Bake in 350 °F oven; 22-25 min for cupcakes; 30-35 min for 2 8" layer pans; 32 - 37 minutes for Bundt pan.
• Cool on a baking rack.
• Frost with Chocolate Icing (or Chocolate Glaze (if using the Bundt pan)
• In this variation, replace 1/8 cup of the cold water with some of the Maraschino cherry juice. Once the cake has been blended, blend in 25 - 30 Maraschino cherries that have been cut in half.
• Cream butter with beaters. Beat in vanilla and cocoa. Warm the milk in the microwave for about 30 seconds.
• Blend in icing sugar alternately with milk. Beat until smooth and of good spreading consistency. Add more icing sugar or milk to get the right consistency. (should be the consistency of soft butter).
• Makes sufficient to ice top, sides and middle of two layer cake.
• If using this recipe to frost Brownies, then put the remaining icing in a container and freeze. When you need to use it again, it can be heated in the microwave.

MIRACLE WHIP CHOCOLATE CAKE

Steps:

• Grease and flour a Bundt cake pan; set aside. Preheat oven to 350 degrees.
• Whisk together Miracle Whip, sugar, and vanilla in a large bowl.
• Stir together flour, salt, cocoa, and baking soda in a small bowl; dd alternately with the boiling water. Mix till well combined.
• Pour batter into prepared Bundt pan.
• Bake at 350° for 35-40 minutes or till a toothpick comes out clean.
• Let sit in pan for 5-10 minutes, then invert onto cooling rack.
• Cool completely and frost with chocolate buttercream frosting.

MIRACLE WHIP CHOCOLATE CAKE

Steps:

• Place all ingredients in bowl and beat well with electric mixer.
• Pour into a greased and floured 9x13 pan.
• Bake 45 minutes at 350 degrees.

MIRACLE WHIP CAKE

Steps:

• Mix all dry ingredients together.
• Add miracle whip, water& vanilla.
• Mix thoroughly.
• Pour into a 8x8 pan.
• Bake 35-40 minute@375.

SALAD DRESSING CHOCOLATE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. Pour into the greased baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.