Chocolate Miracle Cake

1 cup fat-free Miracle Whip
1 cup warm water
1 cup sugar
4 tablespoons cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons baking soda
2 cups cake flour

Preheat oven to 375F.
In a large bowl mix the Miracle Whip & water. Beat until light. Add the remaining ingredients, in order, one at a time. Stir well after each addition.

Pour into two 8 or 9 inch round or square cake pans that have been lightly coated with vegetable oil cooking spray & dusted with flour.

Bake for 32 minutes or until a toothpick inserted into the middle of the cake comes out clean.

For a layer cake let cool for 10 minutes. Place a piece of wax paper over one pan. Invert a plate over the wax paper. Turn the pan upside down & remove. Turn cake right side up on a cooling rack. Repeat with other pan. Let cool completely, then frost

Chocolate Velvet Cake: Add 2 teaspoons red food coloring. Frost with "ButterCream Frosting" or "Seven Minute Frosting". You can also decorate with maraschino cherry halves.


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