Grandma’s Moist Miracle Whip Chocolate Cake Recipe is an old fashioned classic | Cakes/Cupcakes

Grandma’s Moist Miracle Whip Chocolate Cake Recipe Is an Old-fashioned Classic

Have you ever heard of adding mayonnaise or Miracle Whip to chocolate cake? It’s an old trick to moisten cake. 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 as they come in the Miracle Whip! About 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
Cooking time: 30 to 40 minutes

Total time: 40 to 50 minutes

Servings: For 1 cake


This is how you make it:

  1. Sift flour, sugar, cocoa and baking powder into a large bowl.
  2. Add Miracle Whip, hot water and vanilla.
  3. Mix well and pour into a greased and floured 13×9-inch baking pantwo round baking tins or a bundt pan
  4. Bake in a preheated 325 degrees F oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. (Cooking time will vary depending on the type of pan used.) Allow to cool for about 30 minutes before serving. If you want to glaze the cake, wait for it to cool completely.

Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens

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