Outrageous Cranberry Sauce Fudge Cake
This is a super easy cake that doesn't require a mixer. It's also a good way to use leftover cranberry sauce.
Servings 8 slices
Cost 5
Ingredients
- ⅔ cup semisweet chocolate chips (114 grams)
- ½ cup salted butter or margarine (114 grams)
- 1 ounce unsweetened chocolate or use 3 tablespoons cocoa and add a tablespoon of oil
- 1 cup cranberry sauce
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
Glaze
- ¼ cup whipping cream (56 grams)
- ½ cup semi-sweet chocolate chips (84 grams)
- ¼ cup cranberry sauce (optional)
Instructions
- Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Grease and flour the foil.
- In a microwave safe mixing bowl, heat ⅔ cup chocolate chips, butter and unsweetened chocolate on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
- Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder and mix well. 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 1 hour or until cold.
Glaze
- Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well.
- Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.