Fluted Chocolate Cake Recipe
When I make this yummy, economical cake for my son and husband, it brings back many fond memories for me.—Lori Bennett, Greencastle, Indiana
- 1 cup Miracle Whip
- 1 cup water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons baking cocoa
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- Confectioners' sugar, optional
- 1. In a bowl, combine Miracle Whip, water and vanilla. Combine the flour, sugar, cocoa, baking soda and salt. Add to salad dressing mixture and beat until mixed. Transfer to a greased and floured 10-in. fluted tube pan (pan will not be full).
- 2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 12 servings.
1 serving (1 piece) equals 238 calories, 10 g fat (1 g saturated fat), 7 mg cholesterol, 386 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.
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