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Chocolate Miracle Whip Cake
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Serves/Makes:8 or more

  • 2 cups (475 ml) sifted flour
  • 1-1/2 cups (350 ml) sugar
  • 3 tbsp (45 ml) cocoa (Hershey's unsweetened)
  • 1 tsp (5 ml) salt
  • 1 cup (225 ml) Miracle Whip
  • 2 tsp (10 ml) vanilla
  • 2 tsp (10 ml) soda
  • 1 cup (225 ml) hot water
  • Icing:
  • 3/4 cup (175 ml) Hershey's cocoa
  • 4 cups (950 ml) powdered sugar
  • 1/2 cup (125 ml) margarine or butter
  • 1 tsp (5 ml) vanilla
  • 1/2 cup (125 ml) evaporated milk
  • Mix dry ingredients well (except soda).
  • Blend in Miracle Whip and vanilla.
  • Add soda which has been dissolved in 1 cup (225 ml) hot water.
  • Beat until blended.
  • Pour into 9" x 13" or 2 round 8" prepared cake pans.
  • Bake at 350 degrees (175 C.) for 30 to 35 minutes.
  • Cool.
  • Icing:
  • Mix cocoa and sugar.
  • Cream part of mixture with butter
  • Blend in vanilla and 1/2 of the milk.
  • Add remaining milk and beat to desired spreading consistency.

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