Outrageous Chocolate Cranberry Fudge Cake

Ingredients:

For cake:

• 2/3 cup semi-sweet chocolate chips
• 1/2 cup butter or margarine
• 1 ounce unsweetened chocolate
• 1 cup Ocean Spray® Whole Berry Cranberry Sauce
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder

For glaze:

• 1/4 cup whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup Ocean Spray® Jellied Cranberry Sauce
  

Directions:

Make cake:

1. Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray.
2. Dust pan with flour, tap to remove excess.
3. Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth.
4. Microwave for 30 more seconds if necessary to melt chocolate.
5. Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder mix well.
6. Pour batter in prepared pan.
7. Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes.
8. Refrigerate 1 hour or until cold.

Make glaze:

1. Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High.
2. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
3. Add cranberry sauce; mix well.
4. Turn cake out onto serving plate; remove foil.
5. Spread glaze over top allowing some to drip down sides of cake.
6. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.