| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Philadelphia |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(2-layer size) chocolate cake mix (NOT pudding in the mix variety) |
| 1/2 |
c |
Unsweetened cocoa powder |
| 3 |
|
Eggs |
| 1 1/3 |
c |
Water |
| 1 |
c |
Miracle Whip® Salad Dressing |
| 1 |
pk |
(8 oz) Philadelphia Brand Cream Cheese, softened |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 5 |
c |
Sifted powdered sugar |
| 1/2 |
c |
Unsweetened cocoa |
INSTRUCTIONS
CAKE
FROSTING
Heat oven to 350F. Grease and flour 2 (9-inch) round cake pans. Line bottom
of pans with wax paper. Stir cake mix and cocoa in large mixing bowl; add
remaining ingredients. Beat with electric mixer on low speed 30 seconds,
scraping bowl frequently. Beat with electric mixer on medium speed 2
minutes. Pour batter into prepared pans. Bake 30 to 35 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes; remove from
pans. Immediately remove wax paper. Cool completely on wire racks.
Frosting: Beat cream cheese, milk, and vanilla with electric mixer on
medium speed until well blended. Gradually add combined powdered sugar and
cocoa, beating well after each addition. Fill and frost layers.
YIELD: 12 servings.
Recipe by: Miracle Whip Salad Dressing
Posted to EAT-L Digest 04 Feb 97 by Sean Coate <swcoate@PEGANET.COM> on Feb
5, 1997.
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