Instructions: Preheat oven to 375F.

In a large bowl mix the Miracle Whip & water. Beat until light. Add the remaining ingredients, in order, one at a time. Stir well after each addition.

Pour into two 8 or 9 inch round or square cake pans that have been lightly coated with vegetable oil cooking spray & dusted with flour.

Bake for 32 minutes or until a toothpick inserted into the middle of the cake comes out clean.

For a layer cake let cool for 10 minutes. Place a piece of wax paper over one pan. Invert a plate over the wax paper. Turn the pan upside down & remove. Turn cake right side up on a cooling rack. Repeat with other pan.

Let cool completely, then frost with "ButterCream Frosting".

Spice Cake: Add 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/2 teaspoon grated nutmeg & 1 1/2 teaspoons ground cinnamon to the batter. You can also add 1/2 chopped dates or golden raisins.

Almond Cake: Add 1 teaspoon almond extract.

Lemon Cake: Add 1 teaspoon lemon extract & 1 tablespoon fresh grated lemon zest.

Orange Cake: Add 1 teaspoon orange extract & 1 tablespoon fresh grated orange zest.

Be Careful!! 1/22 of the cake is estimated to contain 1/2 gram of fat.

[KRAFT is reluctant to give the exact fat content of their fat-free Miracle Whip.]

This recipe is very flexible. Try any of the variations.

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