CAKE:

1 1/2 cups MIRACLE WHIP Salad Dressing
1 1/2 cups granulated sugar
1 1/2 tsp. vanilla
3 cups flour
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. CALUMET Baking Powder
Dash salt
1 cup water

FROSTING:

1 pkg. (8 oz.) PHILADELPHIA BRAND Cream Cheese, softened
2 Tbsp. milk
1 tsp. vanilla
5 cups sifted powdered sugar
1/2 cup unsweetened cocoa

Cake:

Heat oven to 350°F. Grease and flour 2 (9-inch) Round cake pans. Line bottom of pans with wax paper.

Mix salad dressing, granulated sugar and vanilla. Add combined dry ingredients alternately with water, mixing well after each addition.

Pour batter into prepared pans.

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

Frosting:

Beat cream cheese, milk, and vanilla with electric mixer on medium speed until well blended. Gradually add combined powdered sugar and cocoa, beating well after each addition. Fill and frost layers. Makes 12 servings.

Variations:

Substitute greased and floured 13x9-inch baking pan for 9-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Do not remove cake from pan to frost. Frost as desired.

Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans. Line bottom of pans with wax paper. Prepare cake batter as directed. Divide batter between 3 prepared pans. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Immediately remove wax paper. Cool completely on wire racks. Fill and frost as desired.