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Old-Fashioned Chocolate Miracle Whip Cake | Culinary Craftiness

Old-Fashioned Chocolate Miracle Whip Cake

Melissa | Culinary Craftiness
Super easy decadent cake that tastes like it came from a high-end bakery. Delicious with or without the Chocolate Buttercream Frosting!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 9
Calories

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 9x13 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.
Keyword Buttercream Frosting, Cake, Chocolate, Miracle Whip, Old-Fashioned
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