Chocolate Cranberry Fudge Cake
For the cake:
Vegetable cooking spray
1/4 cup all-purpose flour, plus more for dusting pan
2/3 cup semisweet chocolate chips
1/2 cup (1 stick) butter or margarine
1 ounce unsweetened chocolate
1 cup whole berry cranberry sauce
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
For the glaze:
1/4 cup whipping cream
1/2 cup semisweet chocolate chips
1/4 cup jellied cranberry sauce
To prepare the cake: Heat the oven to 325 degrees. Line an 8-inch
round cake pan with foil. Coat the foil with vegetable cooking
spray. Dust the pan with flour, tapping to remove the excess.
Microwave 2/3 cup chocolate chips, the butter and unsweetened
chocolate in a large microwave-safe bowl on high power for 1 minute.
Stir until smooth. Return to the microwave for 30 more seconds, if
necessary, to melt the chocolate.
Stir in the whole berry sauce and sugar, mixing well. Add the eggs,
1/4 cup flour and the baking powder, stirring until well mixed. Pour
the batter into the prepared pan.
Bake for 40 minutes or until the center is set and a toothpick comes
out clean. Let cool for 30 minutes on a wire rack. Refrigerate for 1
hour or until cold.
To prepare the glaze: Microwave the cream and 1/2 cup chocolate
chips in a medium-size microwave-safe bowl for 1 minute on high
power. Stir until smooth. Return to the microwave for 30 more
seconds, if necessary, to melt the chocolate. Add the jellied
cranberry sauce, mixing well.
Turn the cake out onto a flat serving plate. Remove the foil. Spread
the glaze over the top, allowing some to drip down the sides of the
cake. Chill for about 1 hour or until the glaze is firm.
The cake can be made one day ahead of serving.
Makes 10 servings.