Our daughter-in-law named this cake before she knew what was in there. It may sound strange, but the oil and eggs in this cake have been replaced with miracle whip or mayonnaise. Although we prefer the mayonnaise, the original recipe called for miracle whip. Therefore, adding "miracle" to the name still sounds better. Either way, with the not-too-sweet chocolate pudding frosting, it is simply delicious.
- 1 cup mayonnaise or miracle whip
- 1 cup sugar
- 1 cup water
- 2 cups flour
- 1 tsp baking powder
- 1 tsp soda
- 1/4 tsp salt
- 1/2 cup baking cocoa, sifted
- 2 cups whipping cream
- 1 small pkg (114 gm) instant pudding mix
- 1/2 cup milk
- Grease two cake pans. Line with wax paper cut to fit bottom. (Use pan to draw template) Grease wax paper too. Preheat oven to 350 F.
- Blend mayonnaise and sugar, using mixing spoon.
- Stir in the water and then the flour mixed with the rest of the dry ingredients.
- Bake 25 - 30 minutes, let stand for 5 minutes, then invert onto cooling rack and peel off wax paper.
- Cool completely.
- Beat whipping cream with instant pudding until well mixed and thick, then add up to 1/2 cup milk for nice spreading consistency.
- Invert the rounded part of one cake into the dip of a plate. Spread with a fair amount of whipped pudding. Top with second cake, rounded part up and frost with the rest of the pudding.
I used Jell-O chocolate fudge instant pudding mix in the frosting, white chocolate pieces and raspberries for garnish.