2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. vanilla
4 heaping tablespoons cocoa
1 cup cold water
1 cup Miracle Whip.
Combine dry ingredients, whisk together water and Miracle whip and stir by hand into the dry ingredients.
Bake at 350 degrees in 9x11 inch pan, approximately 25-28 minutes. I undercook it just a bit so it isn't dry.
Note: Don't make this in a 9x13 pan, cake will be too thin, you need to do it in a 8.5x11 or a 9x11.
1 stick butter
1 cup brown sugar - you can use either light or dark brown, i prefer the dark brown as it gives it a richer flavor, but either light or dark work great.
Cook over medium heat for 2 minutes
Stir in 1/4 cup half and half, bring to boil.
Pour into KitchenAid bowl if you have a stand mixer, put in the whisk attachment, add 2 cups powdered sugar and whisk until it is lukewarm and smooth.
Frost the cooled cake.
It's better the next day - totally moist after it sits, covered overnight.