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Chocolate Miracle Cake


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. 

Ingredients:
  • 1 cup mayonnaise or miracle whip
  • 1 cup sugar
  • 1 cup water
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 1/4 teaspoon salt
  • 1/2 cup baking cocoa, sifted
Frosting:
  • 2 cups whipping cream
  • 1 small pkg (114 gm) instant pudding mix
  • 1/2 cup milk
Method:
  1. 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.
  2. Blend mayonnaise and sugar, using wooden spoon.
  3. Stir in the water and then the flour combined with the rest of the dry ingredients.
  4. Bake 25 - 30 minutes, let stand for 5 minutes, then invert onto cooling rack and peel off wax paper.
  5. Cool completely.
  6. Beat whipping cream with instant pudding until well mixed and thick, then add up to 1/2 cup milk for nice spreading consistency.
  7. 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.
from the kitchen of
recipe file

24 comments:

  1. Becki (Becki's Whole Life)July 26, 2011 at 4:17 AM

    This sounds delish. I have never had cake with Miracle Whip or May in it before, but I imagine its extremely moist! I also really like this frosting. I love whipped cream frosting and the pudding sounds great - I bet it gives the cream a bit more stability.

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  2. ruthJuly 26, 2011 at 4:28 AM

    Does this cake need to be refrigerated?

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  3. trumpJuly 26, 2011 at 4:42 AM

    Good question Ruth, ive seen cakes just standing out for hours without refrigeration. How long can you leave a cake out?. Richard from Amish Stories.

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  4. SkyBluePinkJuly 26, 2011 at 4:54 AM

    Thank you so much for posting this recipe! My great grandmother made this cake for a lot of family gatherings and I loved it. I lost the recipe and this looks to be the same. THANK YOU!

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  5. VeeJuly 26, 2011 at 6:27 AM

    We have a recipe that's similar called "Mayonnaise Cake." I like this name better. It certainly looks delicious and what a good tip for the frosting.

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  6. kelly ensJuly 26, 2011 at 7:12 AM

    this looks SOOOO delicious! can't wait to find a reason to make it :)

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  7. KathyJuly 26, 2011 at 8:20 AM

    Your cake is beautiful. Love how you decorated it. I haven't had a miracle cake for years. I must try your recipe.

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  8. EileenJuly 26, 2011 at 8:33 AM

    This cake sounds delicious! I have never heard of a cake made with mayo or Miracle Whip before. I am definitely going to share this with my teen daughter so we can make it together. :0)

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  9. UnknownJuly 26, 2011 at 8:41 AM

    Hi Anneliese, this cake is beautifully done! As so many of your other kitchen "miracles"! Bless you, Doris Ott :)

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  10. MIDWEST MAMAJuly 26, 2011 at 8:45 AM

    I will be making this tonight girls!! Thanks for the recipe!

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  11. ToniaJuly 26, 2011 at 8:54 AM

    I have made a Mayonnaise cake since I was 10 yrs old! I alternate the salad dressing with Mayo it depends on what I have in the house.. Whats good to use instead of water is the left over cold coffee from that morning! Gives it an extra richness. I have also substitued bakers chocolate instead of cocoa. I have also used carob powder instead of cocoa for some health nuts who dont eat chocolate.. But I was not a fan of it.
    This is a very moist cake and the only chocolate cake I make..

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  12. AnnelieseJuly 26, 2011 at 9:23 AM

    Ruth .. about refrigeration...I cover the cake with a cake cover and refrigerate it as soon as it's frosted, then take it out just a bit before serving. It's alright to sit out while serving. The whipped cream turns out like a stiff pudding .. it does not run. I've had it sitting out (room temp) for an hour or two.

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  13. roseJuly 26, 2011 at 10:35 AM

    sounds moist and cocoa delectable! and that easy,yummy frosting that won't sag before you get to the gathering! thanx for sharing...

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  14. UnknownJuly 26, 2011 at 11:29 AM

    I bet moist and delish

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  15. JamieJuly 26, 2011 at 2:25 PM

    Sounds wonderful. Thank you for sharing!

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  16. shirleyJuly 26, 2011 at 6:13 PM

    hi Anneliese


    have made this cake of yours before and we all love it . its a keeper

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  17. MargJuly 26, 2011 at 10:49 PM

    There's only one word...
    EXQUISITE!!!

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  18. UnknownJuly 27, 2011 at 3:43 AM

    Hello I'm a french reader of your blog. This cake seeems delicious and the way to use mayonnaise in it is so surprising for me but I will try this recipe and will surprise my guest.
    Thank you for sharing.
    Blessings from over the sea

    ReplyDelete
  19. jenfrentzJuly 28, 2011 at 5:21 AM

    Thanks for posting this Anneliese. My husband and I work at the Torchbearers (Capernwray) center in Japan and the director's wife asked me to make chocolate cupcakes tonight for 60 people. I turned to the MGCC website to find your recently posted recipe - just in time! This recipe worked great as cupcakes baked for 15 minutes at 350. I cut a little piece out of the top of each cupcake and filled them with whipped cream prior to serving. They were a hit! Thanks again.

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  20. Finding JoyJuly 30, 2011 at 10:39 PM

    Made this cake today with whole egg mayonnaise and it was SO moist and tasted great. I made mine in a brownie tin and it worked very well.

    Thanks for the great recipe.

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  21. DanaeAugust 21, 2011 at 5:48 AM

    Looks dee-licious! I can't wait to try it. What size cake pans do you use? Thanks for sharing!

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  22. AnnelieseAugust 30, 2011 at 4:15 PM

    You can use 2 - 8 inch pans (or there-about) square or round. Or 1 deep pan and cut through the cake later (bake it longer, though)OR 1 small cookie sheet and cut in half to stack ...

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  23. DawnMay 27, 2013 at 10:36 AM

    I made this yesterday and it's my new favorite cake , it was oooo good.

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    Replies
    1. AnnelieseMay 27, 2013 at 12:52 PM

      Thank you, Dawn! It's nice to be reminded of a cake I have not made in a while now. You are making me want to make it soon.

      Delete

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