MIRACLE WHIP CHOCOLATE CAKE

1 1/2 cups Miracle Whip salad dressing
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
Dash of salt
1 cup water
Creamy Cocoa Frosting (recipe follows)

Combine salad dressing, sugar and vanilla. Add combined dry ingredients alternately with water, mixing well after each addition. Pour into two wax paper-lined (8 or 9-inch) layer pans.

Bake at 350 degrees F, 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool.

Fill and frost with Creamy Cocoa Frosting.

VARIATION:
Substitute wax paper-lined 13x9-inch baking pan for layer pans. Bake 35 to 40 minutes.

CREAMY COCOA FROSTING

1 (8-oz.) pkg. Philadelphia Brand cream cheese, softened
1 teaspoon vanilla
Dash of salt
5 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
2 tablespoons milk

Combine cream cheese, vanilla and salt, mixing until well blended. Add combined sugar and cocoa alternately with milk, beating until light and fluffy.

Makes one 2-layer or 13x9-inch cake
From: Recipelink.com
Source: Recipe pamphlet: Cooking with Miracle Whip Salad Dressing - 12 Great Recipes from 50th Anniversary Cookbook, Kraft, Inc., 1982