My Mother used these recipes for any special occasion when I was a little girl. I am sixty years old and can remember coming home and finding this wonderful cake on the kitchen counter. I thought it would be nice to share it with you.
This is a very simple recipe that my Mother used for cupcakes for our birthdays and for a cake for her Mother on Mothers Day. It is called the Cocoalight Miracle Whip Chocolate Cake. It calls for 2 cups flour, 1 cup Miracle Whip, 1 cup sugar, 1 cup cold water, 4 tablespoons of cocoa, 2 teaspoons of baking soda, 1/2 teaspoon of salt. Bake 30 Minutes at 375 degrees with round layer cake pans. Grease and flour the bottom of the pans. Cool before frosting.
To top off this wonderful cake Mom would use the Divinity Icing Recipe. Use 1 1/2 cups syrup (Maple or Log Cabin), 3 egg whites, optional 3/4 cups pecans, Boil the syrup to 265 degrees F, (or when a thread of syrup cracks in cold water), Beat the egg whites until stiff. Pour the hot syrup slowly over egg whites, beating constantly until icing is of the consistency to spread. Stir in the pecans, Frost your cake or cupcakes.
These were on a Miracle Whip Jar over fifty years ago.
