Chocolate Cranberry Fudge Cake

 

Ingredients:

Cake:

 

 

2/3

Cup

Semi sweet chocolate bits

Cup

Butter or margarine

1

Oz

Unsweetened chocolate

1

Cup

Whole berry cranberry sauce

Cup

Sugar

2

 

Large eggs

1

Tsp

Vanilla

Cup

All-purpose flour

Tsp

Baking powder

 

 

 

Glaze:

 

 

Cup

Semi sweet chocolate bits

Cup

Whipping cream

Cup

Jellied cranberry sauce

Directions:

Cake:

Preheat oven to 325. Line an 8 round cake pan with parchment paper or foil. Coat with cooking spray and dust with flour, tap out excess.

Microwave 2/3 cup chocolate bits, butter and unsweetened chocolate in large microwave-safe bowl on high for 1 minute. Stir until smooth. Microwave for 30 more seconds.

Add Cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder; mix well. Pour batter into prepared pan. Bake for 40 minutes or until a tester inserted in center comes out clean. Cool in pan for 30 minutes. Refrigerate 1 hour or until cold.

Glaze:

Microwave chocolate bits and cream together in a medium microwave-safe bowl for 1 minute on high. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well. Turn cake out onto a serving platter; remove parchment paper or foil. Spread glaze over top, allowing some to drip down sides of cake. Chill for 1 hour or until glaze is firm.

Can be made ahead of time.

 

Yields

10 servings

 

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