Chocolate Miracle Whip Cake - a classic dessert that has been in the family for years! No eggs or oil in the cake batter! SO easy to make - sugar, water, Miracle Whip, vanilla, flour, baking soda, and cocoa powder. Top the cake with a quick homemade cream cheese frosting made with cream cheese, cocoa powder, butter, powdered sugar, heavy cream, and vanilla. This cake is to-die-for delicious! Great for parties, potlucks, and the holidays! #chocolate #dessert #mayonnaisecake #miraclewhip #cake
Preheat oven to 350ºF. Grease and flour a 9x13-inch cake pan.
Whisk together sugar, Miracle Whip, water, and vanilla. Add flour, baking soda, and cocoa powder.
Pour batter into the prepared cake pan.
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour).
Spread with frosting.
Chocolate Cream Cheese Frosting
Beat together cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy.
Gradually add powdered sugar and cocoa powder to butter mixture, alternately with heavy cream.
Beat at low speed until blended. Increase mixer speed to medium, and beat 1 to 2 minutes or until light and fluffy.
Spread frosting on cooled cake.
I like to refrigerate this cake before serving so the frosting can set. I remove the cake from the refrigerator about 30 minutes to an hour before serving so it can come to room temperature. Store the leftover cake tightly covered with plastic wrap in the refrigerator.
That being said, if your kitchen isn't hot, you can store the cake on the counter overnight and it will be just fine.
This cake will keep 4 or 5 days in the refrigerator or 2 to 3 days on the counter.
You can freeze the whole cake or individual slices. Just take the cake out of the freezer and let it sit on the counter about 30 minutes before eating. Perfect for a quick afternoon pick-me-up!
Sometimes I like to add a little cinnamon to the batter.