Incredible Cranberry Fudge Cake Recipe
Ingredients:
- Yields one (8-inch) round single layer 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
- Glaze
- 1/4 cup whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup jellied cranberry sauce
Directions:
- 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.
- For the glaze: 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.
- 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.
- Yield: 10 servings