An Amazing Ancient, Sinful Pleasure: Miracle Whip Chocolate Cake

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Recipes handed down from one generation to another are amazing and priceless. A few are downright sinful with fat and sugar content—that’s the reason they make it through the halls of time and into our hearts.

In 1933, Kraft developed the alternative to mayonnaise as less costly replacement to a popular spread. They premiered Miracle Whip at the Chicago World’s Fair. Creative southern ladies found a way to incorporate the new mixture into a tasty cake. Many of the cooks passed their creation down in hand-written form.

A few years after the creamy invention of Miracle Whip was introduced in Chicago, a newlywed with the last name of Baker traveled from Kentucky to Texas with a recipe for a chocolate cake made with Miracle Whip. In ancient times, sir names came about due to an occupation, and bakers usually engineered new sweets. This particular lady named Baker may not have conceived the recipe, but she saved it, along with several others and made her new hubby a happy man in their new Texas Hill Country home.

Moist Miracle Whip Chocolate Cake

Miracle Whip Chocolate Cake


1 Cup of Miracle Whip

1 Cup of Sugar

3 tablespoons of Cocoa (or 1 cake of German chocolate)


1 ½ teaspoons vanilla

3 cups of flour

¾ cup boiling water


Mix in order given, beat after each addition. Bake in a moderate oven and ice in pan.

A few instructions on this ancient recipe are missing. How much salt? What size pan? How hot is a moderate oven? How long to bake? These details were known by the cook but she failed to record them all. Perhaps she assumed most chefs could figure out those minor details.

A similar version of of this recipe can be found here listing the oven temperatures, etc.