Cranberry Chocolate Fudge Cake

By jads8627

Ingredients

• Serves: 6
• 2/3 cup plus 1/2 cup semisweet chocolate chips (divided)
• 1/2 cup (1 stick) butter
• 1 ounce (1 square) unsweetened baking chocolate
• 1 cup whole cranberry sauce
• 1/2 cup sugar
• 2 larges eggs
• 1 teaspoon vanilla extract
• 1/4 cup flour
• 1/2 cup whipped cream
• 1/4 cup jellied cranberry sauce

Details

Adapted from cookiemadness.net

Preparation

Step 1

To make cake: Preheat oven to 325 degrees. Line an 8-inch round cake pan with foil and coat with vegetable oil spray. Dust pan with flour, tapping out excess.

Microwave 2/3 cup chocolate chips, the butter and unsweetened chocolate in large microwave-safe bowl on high (100 % power) 1 minute. Stir until smooth. Microwave 30 more seconds if necessary to melt chocolate.

Stir in whole-berry cranberry sauce and sugar. Add eggs, vanilla, flour and baking powder and stir until smooth. Pour batter into prepared pan.

Bake in preheated oven 40 minutes, or until a skewer inserted into center comes out clean. Cool in pan 30 minutes, then refrigerate 1 hour or until cold.

To make glaze: Microwave cream and remaining ½ cup chocolate chips in medium microware-safe bowl 1 minute on high.

Stir until smooth. Microwave 30 more seconds if necessary to melt chocolate. Add jellied cranberry sauce and mix well.

Remove cake from refrigerator and turn it out onto a serving plate. Spread glaze over top of cake, allowing some to drip down sides.

Refrigerate again for 1 hour or until glaze is firm. (Can be made a day ahead of time. Store at room temperature.)