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Dolly's Miracle Whip Cake

Last weekend, Ron kept reminiscing about his Mom's cooking.  He called his sister asking for Dolly's Easter sausage, cheesecake and her Miracle Whip cake recipes.  I recall wondering what was the obsession with that all of a sudden.  Come to find out, last Saturday, March 12th, was the 22nd anniversary of her death.  Dolly must have been trying to communicate with him ........and the best way to a son's heart is with a mother's cooking.

Tonight, Ron made his favorite cake ever, the chocolate Miracle Whip cake.  I had heard about it many times but we had never made it. It always sounded odd to me, Miracle Whip in a cake recipe?  I pictured something sour.  It is really quite good, actually, one of the moistest I ever tried.  The Miracle Whip adds the moisture and binding power from the oil and the eggs and the vinegar must do something.  I think this recipe came right from Kraft and on the side of a MW bottle from the 60's.

(I only had a bite as I am on a Foodie Diet - going well so far, my fellow Foodists)

- Foodie Mama

Dolly's Chocolate Miracle Whip Cake
  • 1 cup Kraft Miracle Whip 
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • dash of salt
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup cold water

  • Preheat oven to 350 F. Grease 2 - 8 inch layer pans, or one large cake pan.
  • In a bowl, combine Miracle Whip and sugar, stirring until smooth.  Add vanilla.
  • In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt.
  • Add dry ingredients to Miracle Whip mixture alternately with water, beginning and ending with dry ingredients. Blend well after each addition until smooth.
  • Pour into prepared pans and bake 25 to 30 minutes.
  • Cool very well and frost as desired.