Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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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. 

  • 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
  • 2 cups whipping cream
  • 1 small pkg (114 gm) instant pudding mix
  • 1/2 cup milk
  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.


  1. 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.

  2. Does this cake need to be refrigerated?

  3. 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.

  4. 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!

  5. 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.

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

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

  8. 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)

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

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

  11. 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..

  12. 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.

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

  14. Sounds wonderful. Thank you for sharing!

  15. hi Anneliese

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

  16. There's only one word...

  17. 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

  18. 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.

  19. 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.

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

  21. 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 ...

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

    1. 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.


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