Incredible Cranberry Fudge Cake

Source: Ocean Spray

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

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