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Most-requested Chocolate Cake

  • Prep Time: 20 Minutes (Total Time: 55 Minutes)
  • Serving Size: 16
  • 4 Egg
  • 1-2/3 cups Granulated Sugar
  • 2 teaspoons Vanilla, Divided
  • 2 cups Flour
  • 1-1/3 cups Water
  • 1 cup MIRACLE WHIP Dressing
  • 2/3 cup Unsweetened Cocoa Powder
  • 1-1/4 teaspoon Baking Soda
  • 1/4 teaspoon CALUMET Baking Powder
  • 6 tablespoons Butter Or Margarine, Softened
  • 1 pkg. (16 ounce) Powdered Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/2 Milk
  • PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper.

    BEAT eggs, granulated sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add flour, water, dressing, 2/3 cup cocoa, the baking soda and baking powder; beat until well blended. Pour evenly into prepared pans.

    BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans. Immediately remove wax paper. Cool completely on wire racks.

    BEAT butter and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until creamy. Add combined powdered sugar and 3/4 cup cocoa alternately with the milk, beating well after each addition. Use to fill and frost the cake layers.

    KRAFT KITCHENS TIPS

    Great Substitute

    Prepare as directed, using MIRACLE WHIP Light Dressing.

    Special Extra

    Garnish frosted cake with sliced cresh strawberries just before serving.

    RECIPE COURTESY OF KRAFT FOODS