I’ve been making this cake since early in our marriage. We don’t eat a lot of cake. When a cake is requested, it’s either this little chocolate cake or carrot cake. Making simple foods at home, like homemade granola, old-fashioned rice pudding, or this cake, can help you stay within your grocery budget, and still have tasty treats!

This is my adapted version of an eggless cake recipe. I added more cocoa powder than the original recipe called for, and I also toss in a few chocolate chips and nuts. Grampy’s preference is to frost it, but it’s good without frosting also. It’s a moist, kind of dense cake, almost like a brownie.

I also think it tastes better if you make it a day ahead and let it chill in the refrigerator before serving.

Here are the recipe and instructions:

You’ll need:

1 cup Miracle Whip
1 cup water
2 tsp vanilla extract
2 cups flour
1 cup sugar
3 tbsp baking cocoa
2 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts
2/3 cup chocolate chips

First, combine the Miracle Whip, water and vanilla.

In another bowl combine the flour, sugar, baking cocoa, baking soda and salt. I find it useful to sift the baking cocoa so you don’t have lumps. I stir it all together with a whisk.

Add the dry ingredients to the Miracle Whip mixture and beat until mixed. You do not need to use an electric mixer for this cake. Mixing it with a spoon works fine.

Stir in the nuts and chocolate chips. Transfer the mixture to a greased and floured bundt pan.

Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes and then remove to a wire rack.

When we frost this cake, we sometimes use the creamy frosting from the store, or my husband makes a simple powdered sugar chocolate glaze. Often we just eat it unfrosted, with ice cream. 🙂