Cranberry Fudge Cake
Serving Size / Yield
- 2/3 C. semi-sweet chocolate chips
- 1/2 C. butter
- 1 oz. block of unsweetened baking chocolate
- 1 C. whole-berry cranberry sauce
- 1/2 C. sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 C. all-purpose flour (a tiny amount)
- 1/2 tsp. baking powder
- 1/4 C. whipping cream
- 1/2 C. semi-sweet chocolate chips
- 1/4 C. jellied cranberry sauce
Have oven heating to 375 degrees. Line an 8-inch round cake pan with foil. This is a one-layer cake. Coat foil with cooking spray. Dust with flour, tapping out excess. Microwave the 2/3 C. 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.
Note: You might want to chop the block of unsweetened chocolate into coarse pieces to further reduce melting time. Remember that chocolate holds its shape when micro-melted until it's stirred.
Stir in the cranberry sauce and sugar, mixing well. Add the eggs, vanilla, flour (just 1/4 C.) and baking powder. Stir well. Pour batter into the prepared cake pan. Bake at 375 degrees for 40 minutes or until the center is just set and a toothpick 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- sized, 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