INCREDIBLE CRANBERRY FUDGE CAKE
2/3 cup semi-sweet chocolate chips
1/2 cup butter
1 (1 ounce) square unsweetened baking chocolate
1 cup whole-berry cranberry sauce
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Chocolate-Cranberry Glaze (recipe follows)
Heat oven to 375 degrees F. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust with flour, tapping out excess.
Microwave the 2/3-cup of chocolate chips with butter and unsweetened chocolate in a large microwave-safe bowl on HIGH for 1 minute. Stir smooth. Return to microwave for 30 more seconds, if necessary, to totally melt the chocolate. (Remember that melted chocolate holds its shape until stirred.)
Stir in the cranberry sauce and sugar, mixing well. Add the eggs, vanilla extract, 1/4 cup flour and baking powder. Stir well. Pour batter into the prepared cake pan.
Bake at 375 degrees F for 40 minutes or until the center is just set and a wooden pick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
Turn the chilled cake out onto a flat serving plate. Remove foil. Spread the glaze over the top, allowing some to drip down the sides of the cake layer. Chill about 1 hour or until glaze is firm. Can be made a day ahead. Store at room temperature.
CHOCOLATE-CRANBERRY GLAZE
1/4 cup heavy (whipping) cream
1/2 cup semi-sweet chocolate chips
1/4 cup jellied cranberry sauce
Microwave the cream and chocolate chips in a medium-size, microwave-safe bowl for 1 minute on HIGH. Stir until smooth. Return to the microwave for 30 more seconds, if necessary to melt chocolate. Add the jellied cranberry sauce, mixing well.
Makes one (8-inch) round single layer cake, 10 servings
Source: Ocean Spray
2/3 cup semi-sweet chocolate chips
1/2 cup butter
1 (1 ounce) square unsweetened baking chocolate
1 cup whole-berry cranberry sauce
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Chocolate-Cranberry Glaze (recipe follows)
Heat oven to 375 degrees F. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust with flour, tapping out excess.
Microwave the 2/3-cup of chocolate chips with butter and unsweetened chocolate in a large microwave-safe bowl on HIGH for 1 minute. Stir smooth. Return to microwave for 30 more seconds, if necessary, to totally melt the chocolate. (Remember that melted chocolate holds its shape until stirred.)
Stir in the cranberry sauce and sugar, mixing well. Add the eggs, vanilla extract, 1/4 cup flour and baking powder. Stir well. Pour batter into the prepared cake pan.
Bake at 375 degrees F for 40 minutes or until the center is just set and a wooden pick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
Turn the chilled cake out onto a flat serving plate. Remove foil. Spread the glaze over the top, allowing some to drip down the sides of the cake layer. Chill about 1 hour or until glaze is firm. Can be made a day ahead. Store at room temperature.
CHOCOLATE-CRANBERRY GLAZE
1/4 cup heavy (whipping) cream
1/2 cup semi-sweet chocolate chips
1/4 cup jellied cranberry sauce
Microwave the cream and chocolate chips in a medium-size, microwave-safe bowl for 1 minute on HIGH. Stir until smooth. Return to the microwave for 30 more seconds, if necessary to melt chocolate. Add the jellied cranberry sauce, mixing well.
Makes one (8-inch) round single layer cake, 10 servings
Source: Ocean Spray
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Bertolli Zucchini Cake with Lemon Icing (using olive oil in cake and icing)
- Instructions for Baking and Decorating a Power Rangers Cake
- Sugar Cream Cake
- Grandma Smucker's Coffee Cake (Pennsylvania)
- Sour Cream Coffee Cake
- Flourless Chocolate Cake with Raspberry Topping
- Ginger Bars with Lemon Icing
- Blueberry Cream Cheese Coffee Cake with Streusel Topping (13x9-inch)
- Lemon Poppy Seed Layer Cake with Lemon Cream Cheese Frosting
- Mocha Cake with Mocha Frosting and Filling (using whipped cream)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!