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 tsp vanilla
1/4 cup all-purpose flour
1/2 tsp 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:
Cake:
Heat oven to 325ºF(160ºC). Line an 8-inch (20 cm) round cake pan with foil. Coat foil with cooking spray. Dust pan with flour.

Microwave chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on high for 1 minute. Stir until smooth.

Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan.

Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate one hour.

Glaze:
Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on high. Stir until smooth. Add cranberry sauce, mixing well.

Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour. Store at room temperature. Makes 10 servings.