- 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
- Make cake: Preheat oven to 325 degrees F. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
- Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl 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; mix well. Pour batter into 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.
- Make 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.