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Outrageous Chocolate Cranberry Fudge Cake

Outrageous Chocolate Cranberry Fudge Cake


For cake

For glaze


  1. Make cake: 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, 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 30 minutes.
  8. Refrigerate 1 hour or until cold.
  9. Make glaze: 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.
  10. Turn cake out onto serving plate; remove foil.
  11. Spread glaze over top allowing some to drip down sides of cake.
  12. Chill 1 hour or until glaze is firm.

Yield: 10 servings

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

Recipe and photo credit: Ocean Spray Cranberries, Inc.


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