Old-Fashioned Chocolate Miracle Whip Cake was handed down from our great grandmother, Dorothy Day Pitts Nigh. It’s been a family favorite for almost a century! You won’t believe how dense and moist this cake is! It’s perfect for any occasion and was always requested by my kiddos for their birthdays! 🥳🎂 Valentine’s Day is the perfect time to surprise your sweetheart with this super easy to make decadent dessert in the shape of a heart. ❤️ You might think Miracle Whip an unlikely ingredient, but it’s made with eggs and oil which are two ingredients in most basic cake batters. Give it a try and you’ll be hooked!
I’ve made this same recipe with mayonnaise and it’s just not as good. While I wish Miracle Whip was organic, using it and other non-organic ingredients occasionally is okay as long as you mitigate the less than wholesomeness of non-organic foods by taking the supplements that flush the bad from your body. I will be working on an organic copycat version of Miracle Whip, so keep checking back! Add to that, I’m working on a list of ingredients to watch out for. I’ve added some good products to my list that are organic and won’t break the bank. Walmart is doing a great job of stocking their grocery aisles with lots of USDA organic foods.😊
Old-Fashioned Chocolate Miracle Whip Cake
Ingredients
Cake Batter
- 1/2 cup organic cocoa powder
- 1 1/2 cups organic sugar
- 1 cup warm water, in a 2 cup measuring cup
- 1 tsp baking soda, dissolved in the warm water
- 1 1/4 cups Miracle Whip (just heap it onto a 1 cup measuring cup)
- 2 1/4 cups all-purpose flour, organic unbleached
- 1 bag organic semi-sweet chocolate chips, optional
Chocolate Buttercream Frosting
- 1 stick organic butter, softened to room temperature
- 1/2 cup organic cocoa
- 1 tsp imitation vanilla extract
- 4-6 cups powdered sugar, sifted
- 1/3 cup organic milk
Instructions
For the Cake
- Preheat oven to 350°F. Grease and flour one 9×13 or two 8" baking pan(s).
- In a medium sized bowl, combine all ingredients, except optional chocolate chips, and mix by hand with a wooden spoon. Don't over mix. White Miracle Whip lumps are good. Stir in optional chocolate chips.
- Pour into prepared pan(s), smooth tops, and bake for 25-30 minutes, until a toothpick inserted in center comes out with no wet batter. Check in several places because a melted chocolate chip might look like undercooked batter.
- Let cool on a wire rack for 15 minutes then run a butter knife around rim to loosen sides. Carefully turn cake out onto non-toxic cake keeper base or cake stand. Or leave in pan. Let cool completely before frosting.
For the Buttercream Frosting
- Using a hand mixer or stand mixer, blend the cocoa powder and butter until well combined. Mix in vanilla.
- Add a 1/3 of the milk and 2 cups of sifted powdered sugar to the butter chocolate mixture and mix well. Continue adding 1/3 of the milk and cups of the sugar until frosting thickens to a stiff enough icing to stand up on the cake sides without sliding off.
- Start with the sides of the cake, put on a thin crumb coat all over then go back with more icing to cover all.
- No refrigeration necessary if eaten within 3-4 days. Cover with the lid of a cake keeper or poke several wooden skewers cut in half into the top of the cake and drape over with plastic wrap to keep the plastic off of the cake surface. Or let the icing harden on the surface for a few hours then cover with plastic wrap.
Icing for Decorating
- Depending on how much you need, mix softened butter with sifted powdered sugar to desired consistency. Add organic food coloring in tiny amounts, blending well, until desired color is reached.
- Use a piping bag, or fill a zipper bag with the frosting and cut off a tiny corner of the bag to pipe on the writing or design.
This cake doesn’t need the addition of chocolate chips and it’s awesome without the frosting!
We love eating it with a tall glass of ice cold milk. 🥛😋
In the slide show below, you’ll notice the chocolate chips sitting on top of the cakes. I forgot to mix them into the batter, and stirring them in after the batter was in the pans would’ve ruined the floured sides and bottom. Unless it’s a special occasion, I leave this cake in the 9×13 pan and just ice the top with a half batch of frosting. Also, a couple of pictures are upside down. 🤭
In addition to this crazy good Miracle Whip cake, another is my Banana Cake with Cream Cheese Frosting is easy to make with organic ingredients! Kids love it! 😋
Happy Valentine’s Day and happy eating! ❤️
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