Outrageous Chocolate Cranberry Fudge Cake

Yield: 10 servings

Ingredients

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 granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder

Glaze

• 1/4 cup whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup Ocean Spray® Jellied Cranberry Sauce

Instructions

Cake

1. Heat oven to 325 degrees F. Line an 8 inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
2. Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on HIGH for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
3. Add cranberry sauce and sugar; mix well.
4. Add eggs, vanilla extract, flour and baking powder mix well.
5. Pour batter into prepared pan.
6. Bake for 40 minutes or until center is set and a wooden pick comes out clean.
7. Cool in pan for 30 minutes.
8. Refrigerate for 1 hour or until cold.

Glaze

1. Microwave cream and chocolate chips together in 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.
2. Turn cake out onto serving plate; remove foil.
3. Spread glaze over top allowing some to drip down sides of cake.
4. Chill for 1 hour or until glaze is firm.

Notes

This can be made a day ahead of time. Store at room temperature.

Attribution

Recipe and photo used with permission from: Ocean Spray