Grandma’s Moist Miracle Whip Chocolate Cake Recipe is an Old-Fashioned Classic | Cakes/Cupcakes


Have you ever heard of adding mayonnaise or Miracle Whip to a chocolate cake? It’s an old trick used to make the cake moist. Miracle Whip was invented in 1933, as a cheaper alternative to mayonnaise, which had been around since the 1750s.

My research tells me that Miracle Whip Chocolate Cake recipes were popular during World War II (1939-1945) when many foods were rationed. No need for eggs or oil because they are 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.

Type of cuisine: American

Preparation time: 10 minutes
Cooking time: 30 to 40 minutes

Total time: 40 to 50 minutes

Servings: Makes 1 cake


Here’s how to do it:

  1. Sift the 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 buttered and floured mold 13 x 9 inch baking dishof them round molds or one frying pan.
  4. Bake in 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 varies depending on the type of pan used.) Let cool about 30 minutes before serving. If you’re frosting the cake, wait until it’s completely cooled.

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

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