Hundred Dollar Chocolate Cake
A rich, moist chocolate cake with a surprising ingredient—Miracle Whip salad dressing—that adds tenderness and flavor, perfect for casual gatherings or special occasions.
Ingredients
Instructions
- Mix together flour, sugar, soda, baking powder, and cocoa.
- Add cold water and mix thoroughly.
- Stir in Miracle Whip salad dressing until well combined.
- Pour batter into a loaf pan or layer cake pans.
- Bake until a toothpick inserted in the center comes out clean.
- Cool and frost with any chocolate icing for the top and sides.
Tips & Substitutions
For an extra moist cake, consider adding a tablespoon of vanilla extract. If you want to make this cake vegan, substitute the Miracle Whip with a vegan mayonnaise. You could also use almond milk instead of water for a different flavor profile. When mixing, avoid over-mixing to maintain a light texture. Lastly, experiment with different types of chocolate icing for unique tastes.
Serving Suggestions
Serve this rich chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. It pairs beautifully with Dr. Pepper Punch, creating a delightful contrast of flavors. For a festive touch, add fresh berries or chocolate shavings on top. This cake is perfect for birthdays or any special occasion.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and microwave for about 10-15 seconds, ensuring it stays moist. Alternatively, you can enjoy it cold; the flavors will still be delightful.
Nutrition & Diet Analysis (per serving)
Each serving of Hundred Dollar Chocolate Cake contains roughly 580 calories, with 18g protein, 94g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (90% of the Daily Value), iron (69% of the Daily Value), and potassium (37% of the Daily Value). Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier version, but it may alter the texture slightly. Just be aware that whole wheat flour can make the cake denser. For a gluten-free option, consider using a gluten-free all-purpose flour blend, which should work well in this recipe.
What can I substitute for cocoa powder?
If you don't have cocoa powder, you can use carob powder as a caffeine-free alternative. Keep in mind that carob has a slightly different flavor, so it won't taste exactly the same but will still provide a chocolatey essence.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).