Ingredients
Equipment
Method
- Preheat your oven to 350ºF. Grease and flour a 9×13-inch cake pan.
- Whisk together sugar, Miracle Whip, water, and vanilla.
- Add flour, baking soda, and cocoa powder.
- Pour batter into the prepared cake pan.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool completely on a wire rack (about 1 hour).
- Spread with frosting.
- Beat together cream cheese, butter, and vanilla until creamy.
- Gradually add powdered sugar and cocoa powder to butter mixture, alternately with heavy cream.
- Beat until light and fluffy and spread frosting on cooled cake.
Notes
- Refrigerate: I like to refrigerate this cake before serving so the frosting can set.
- Room Temperature: Remove the cake from the refrigerator about 30 minutes to an hour before serving so it can come to room temperature.
- Storage: Store the leftover cake tightly covered with plastic wrap in the refrigerator.
- Counter Storage: If your kitchen isn’t hot, you can store the cake on the counter overnight and it will be just fine.
- Shelf Life: This cake will keep 4 or 5 days in the refrigerator or 2 to 3 days on the counter.
- Freezing: You can freeze the whole cake or individual slices. Just take the cake out of the freezer and let it sit on the counter about 30 minutes before eating.