2 cups flour
1 ½ cups sugar
2 tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 cup buttermilk
2 tsp. vanilla extract
¾ cup unsweetened cocoa powder – high quality is preferred
1 cup creamy salad dressing (such as) Miracle Whip or full-fat mayonnaise
1 cup lukewarm water (or warm coffee)
Preheat oven to 350°F.
Grease and flour a 9×13 inch baking dish or 12 cup Bundt cake pan.
Combine all the dry ingredients in a large bowl.
In another bowl, combine all wet ingredients.
Slowly pour the wet mixture into the dry mixture – only whisk until combined. Do not overmix.
Pour into prepared baking dish.
Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. (A Bundt cake will take a bit longer.)
Allow to cool completely. If you used a Bundt pan, let cake cool for 10-15 minutes and turn out onto cooling rack.