Chocolate Cranberry Fudge Cake

Chocolate Cranberry Fudge Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For cake:

  • cup semi-sweet chocolate chips

  • ½

    cup butter or margarine

  • 1

    ounce unsweetened chocolate

  • 1

    cup Ocean Spray® Whole Berry Cranberry Sauce

  • ½

    cup sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla

  • ¼

    cup all-purpose flour

  • ½

    teaspoon baking powder

  • For glaze:

  • ¼

    cup whipping cream

  • ½

    cup semi-sweet chocolate chips

  • ¼

    cup Ocean Spray® Jellied Cranberry Sauce

Directions

Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap 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. 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 in prepared pan. Bake for 40 minutes or until center is set and a toothpick 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. Can be made a day ahead of time. Store at room temperature. Makes 10 servings.


Nutrition

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