Vintage Eats Recipe: Moist Chocolate Cupcakes

We’re on the countdown for our moving date! Less than 2 weeks!

I’ve packed nearly everything from my kitchen, including baking pans.

Luckily, my local library – Wells County Public Library — checks out baking pans, including those for muffins/cupcakes.

It was my first time to use these items. They looked barely used even though they are one of the best brands available – Wilton.

Once we’re settled in, I plan to also check out the library’s fancy tube /fluted pans. Expect to see some pretty cakes in the future!

Next, I needed a quick, dependable cake recipe that would also suit our need for comfort, i.e. something chocolate.

“A Book of Favorite Recipes” compiled by First Missionary Church from Berne, Indiana. contained the solution.

The three-ring, 150-page cookbook from 1978 looks like a school folder with a charming child-figure on the white plastic cover (I know this figure was part of a famous group of figurines in the past; I just can’t think what they are called).

Flipping the pages, my eye fell on ‘Chocolate Salad Dressing Cake.’ I knew from past experience of making cakes with this somewhat secret ingredient that it would be delicious.

The salad dressing replaces oil, margarine, and even eggs, while creating a moist cake that rises nicely.

Confession: The directions call for dissolving baking soda in warm water before adding the salad dressing and finally mixing it all with the dry ingredients.

My mind was so pre-occupied with plans for the move that I forgot to mix the baking soda in water separately. By the time I realized what I had done, the baking soda was part of the dry ingredients.

I took a chance and mixed all of the ingredients together. The batter looked normal – nothing blew up in my face.

Then, I poured ¼ c. of batter in 24 greased muffin liners. I may not have had to grease them with salad dressing already in the recipe, but I planned to share them with guests and didn’t want stubborn cake sticking to the paper liners.

I checked the cupcakes at 18 minutes — perfect.

We don’t eat much frosting so I sprinkled a little powdered sugar. My husband gave this recipe a 2 thumbs up!

The original recipe was contributed by Carolyn Liechty who attended First Missionary Church. I’m sure she shared this wonderful recipe with family and friends who gobbled it up!

Enjoy this quick and easy dessert!

**

Chocolate Salad Dressing Cupcakes

2 c. flour

1 c. sugar

4 T. cocoa

¼ t. salt

1 c. warm water

2 ½ t. baking soda

1 c. salad dressing (I use Miracle Whip)

Combine dry ingredients except for baking soda.

Dissolve soda in warm water.

Add salad dressing to water-soda mix and mix thoroughly.

Add to dry ingredients.

Stir just until mixed.

Pour into greased 8” pans or cupcake liners.

Bake 350 degrees for 18-20 minutes.

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