Miraculous Miracle Whip Chocolate Cake
Courtesy of Kara Kimbrough
2-1/2 packages (4 ounces each) Unsweetened Chocolate (10 total ounces)
1-1/2 cups Miracle Whip Dressing
2-1/4 cups packed brown sugar
1 tablespoon vanilla, divided
2 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup boiling water
1/4 cup butter or margarine
3 cups powdered sugar
2/3 cup milk
Heat oven to 350 degrees F. Melt six ounces of chocolate as directed on package; cool. Meanwhile, beat Miracle Whip, brown sugar and 2 teaspoons vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with boiling water, mixing well after each addition.
Pour into 2 parchment-lined 9-inch round pans sprayed with cooking spray. Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean. Cool 10 minutes.
Remove from pans to wire racks. Immediately remove parchment. Cool cakes completely.
Meanwhile, microwave remaining four ounces of chocolate and butter in large microwaveable bowl on high for 1 to 1-1/2 minutes. or until butter is melted, stirring every 30 seconds. Stir until chocolate is completely melted. Cool. Add powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.
Recipe from Kraft Foods