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
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.
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 center is set and a wooden pick comes out clean.
Cool in pan 30 minutes.
Refrigerate 1 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. Microwave for 30 more seconds
if necessary to melt chocolate. Add cranberry sauce; mix well.
Turn cake out onto serving plate; remove foil.
Spread glaze over top allowing some to drip down sides of cake.
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.