Fluted Chocolate Cake Recipe

4.5 3 4
Fluted Chocolate Cake Recipe
Fluted Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Fluted Chocolate Cake Recipe

Read Reviews
4.5 3 4
Publisher Photo
When I make this yummy, economical cake for my son and husband, it brings back many fond memories for me.—Lori Bennett, Greencastle, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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 in 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.
Originally published as Chocolate Bundt Cake in Taste of Home October/November 1999, p13

Nutritional Facts

1 piece: 238 calories, 10g fat (1g saturated fat), 7mg cholesterol, 386mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 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 in 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.
Originally published as Chocolate Bundt Cake in Taste of Home October/November 1999, p13

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Reviews forFluted Chocolate Cake

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MY REVIEW
joyfulcook1970 User ID: 6194900 71632
Reviewed May. 6, 2013

"Everyone here agreed: It's not a really chocolatey tasting cake, but it's good. It is very moist. Would be great with chocolate chips added, served with ice cream, and maybe some hot fudge drizzled on top. Oh, and you don't taste Miracle Whip at all! :o)"

MY REVIEW
joyfulcook1970 User ID: 6194900 70068
Reviewed May. 6, 2013

"Everyone here agreed: It's not a really chocolatey tasting cake, but it's good. It is very moist. Would be great with chocolate chips added, served with icecream, and maybe some hot fudge drizzled on top. Oh, and you don't taste Miracle Whip at all! :o)"

MY REVIEW
Isolda User ID: 2915263 30148
Reviewed Nov. 22, 2008

"An old favorite in my family, at least three generations of us have made and loved this cake."

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