Saturday, June 14, 2008

Miracle Whip Cake with Caramel Frosting

Cake:

2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. vanilla
4 heaping tablespoons cocoa
dash salt
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.

Caramel Frosting

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.