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moist-chocolate-cake

Miracle Whip Chocolate Cake

Kara Cook
Rich and moist chocolate cake that uses Miracle Whip instead of eggs!
4.41 from 15 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 12 servings
Calories 167 kcal

Equipment

Ingredients
  

  • 1 cup Miracle Whip
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1 pinch salt
  • ½ cup cocoa
  • 1 tsp baking soda
  • 1 cup boiling water

Instructions
 

  • 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 frosting.
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Nutrition

Serving: 1gCalories: 167kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 264mgPotassium: 88mgFiber: 2gSugar: 19gVitamin A: 15IUCalcium: 10mgIron: 1mg
Keyword miracle whip cake
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