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Fluted Chocolate Cake

 Fluted Chocolate Cake
When I make this yummy, economical cake for my son and husband, it brings back many fond memories for me.—Lori Bennett, Greencastle, Indiana
12 ServingsPrep: 10 min. Bake: 35 min. + cooling


  • 1 cup Miracle Whip
  • 1 cup water
  • 2 teaspoons McCormick® Pure 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


  • 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).
  • 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.
Editor's Note: This recipe was tested using Miracle Whip brand salad dressing. Light or fat-free Miracle Whip may not be substituted for regular Miracle Whip.
Nutritional Facts: 1 serving (1 piece) equals 238 calories,

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Fluted Chocolate Cake (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), 7 mg cholesterol, 386 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.