Outrageous Chocolate Cranberry Fudge Cake
INGREDIENTS:
For cake:
2/3 cup semi-sweet chocolate chips
1/2 cup butter or margarine
1 ounce unsweetened chocolate
1 cup Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
For glaze:
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup Ocean Spray® Jellied Cranberry Sauce
DIRECTIONS:
Make cake:
Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with
cooking spray. Dust pan with flour, tapping to remove excess.
Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large
microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave
for 30 additional seconds if necessary to melt chocolate.
Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and
baking powder, stirring until well mixed. Pour batter in prepared pan.
Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool
in pan 30 minutes. Refrigerate one hour or until cold.
Make glaze:
Microwave cream and chocolate chips together in medium microwave-safe bowl for 1
minute on High. Stir until smooth. Return to microwave for 30 additional seconds
if necessary to melt chocolate. Add cranberry sauce, mixing well.
Turn cake out onto flat serving plate. Remove foil. Spread glaze over top
allowing some to drip down sides of cake. Chill about 1 hour or until glaze is
firm. Can be made a day ahead of time. Store at room temperature.
Makes 10 servings.