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Fluted Chocolate Cake

Total Time

Prep: 10 min. Bake: 35 min. + cooling


12 servings

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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts

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

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