MIRACLE WHIP Fudge Cake Recipe

Name: MIRACLE WHIP Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 pkg. (225 g each) Baker's Unsweetened Chocolate, divided; 1-1/2 cups Miracle Whip Original Spread; 2-1/4 cups packed brown sugar; 2-1/2 tsp. vanilla, divided; 3 eggs; 2 cups flour; 2 tsp. baking soda; 1/2 tsp. salt; 1 cup boiling water; 1/4 cup butter; 3-1/2 cups icing sugar; 1/2 cup milk

Servings: persons

1-1/4 pkg. (225 g each) Baker's Unsweetened Chocolate, divided
1-1/2 cups Miracle Whip Original Spread
2-1/4 cups packed brown sugar
2-1/2 tsp. vanilla, divided
3 eggs
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup boiling water
1/4 cup butter
3-1/2 cups icing sugar
1/2 cup milk

1
Heat oven to 350F.
2
Melt 6 oz.
3
chocolate as directed on package; cool.
4
Meanwhile, beat Miracle Whip, brown sugar and 1-1/2 tsp.
5
vanilla in large bowl with mixer until well blended.
6
Add eggs and melted chocolate; mix well.
7
Combine flour, baking soda and salt.
8
Add to chocolate mixture alternately with boiling water, mixing well after each addition.
9
Pour into 2 parchment paper-lined 9-inch round pans.
10
Bake 30 to 35 min.
11
or until toothpick inserted in centres comes out clean.
12
Cool cakes in pans 10 min.
13
; remove from pans to wire racks.
14
Cool completely.
15
Meanwhile, microwave remaining chocolate and butter in large microwaveable bowl on MEDIUM 1 to 2 min.
16
or until butter is melted.
17
Stir until chocolate is completely melted.
18
Cool.
19
Add icing sugar, milk and remaining vanilla; beat with mixer until well blended.
20
Refrigerate 30 min.
21
or until icing is of desired spreading consistency.
22
Stack cake layers on plate, filling and frosting with chocolate icing.

1737

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/4 pkg. (225 g each) Baker's Unsweetened Chocolate, divided, 1-1/2 cups Miracle Whip Original Spread, 2-1/4 cups packed brown sugar, 2-1/2 tsp. vanilla, divided, and more.

Yes, MIRACLE WHIP Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

MIRACLE WHIP Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions