Miracle Whip Cake

The world can be a traumatic place for cakers when we leave the ruffled curtain comfort of our homes. We have to adapt to new ways of thinking, especially when it comes to food. We learn that orange juice doesn't come from a powder; that whipped cream doesn't come in a container in the freezer section. And we learn that mayonnaise doesn't come in a jar labelled Miracle Whip.

As a condiment, Miracle Whip holds a place of distinction in most caker fridges. It goes into our spinach dips, tuna sandwiches and into our casseroles. In fact, many cakers still use Miracle Whip as a hair conditioner, which explains the funky aroma we have on hot days.

While using mayonnaise in a cake may not seem all that shocking (it replaces the eggs and oil, after all), Miracle Whip takes it to a whole other (caker) dimension. But when taste-tested among cakers and non-cakers alike, this cake got a big thumps up. It's moist, chocolately and light. I guess miracles really do exist.

2 cups flour

1 cup white sugar

4 tablespoons cocoa

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

pinch salt

1 cup cold water

1 cup Miracle Whip

1 teaspoon vanilla

Mix together first 6 ingredients and add all at once the cold water, Miracle Whip and vanilla. Mix just until blended and pour immediately into a greased 9” x 12” greased and floured pan. Bake in 350º oven for 40-45 minutes.

Source: Belleville Shrine Club, Belleville, Ontario, 2006