Chocolate Cranberry Fudge Cake Recipes

CHOCOLATE CRANBERRY FUDGE CAKE!

Steps:

• 1. Preheat oven to 325 degrees F. Line an 8" round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
• 2. Microwave 2/3 cup choc. chips, butter and unsweetened chocolate in large microwave-safe bowl on High for one minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
• 3. Add cranberry sauce and sugar, mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
• 4. 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.
• 5. MAKES 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.
• 6. Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill one hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE

Steps:

• Make cake:.
• Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping 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. Return to microwave for 30 additional seconds if necessary to melt chocolate.
• 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 or until cold.
• Make glaze:.
• Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. 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 or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

CHOCOLATE CRANBERRY FUDGE CAKE

Steps:

• Line a round 8 inch cake pan with foil. Spray the foil with cooking spray and dust with flour.
• Melt chocolate chips for the cake. Stir untill smooth. Add the cranberry sauce and the sugar. Mix. Then add the remaining ingredients for the cake.
• Put the cake mixture in the cake pan and bake in the oven at 325°F for about 40 minutes (mine took longer than 40 minutes). You can check with a toothpick if the cake is ready when there is nothing stuck to the toothpick it is done.
• Let the cake cool in the pan for 30 minutes and then let it cool completely outside of the cake pan.
• To make the glaze, melt the chocolate chips. Stir until smooth and add the remaining ingredients. Spread glaze over the cake. Needs to chill until the glaze is firm.

DARK CHOCOLATE CRANBERRY AND CASHEW FUDGE

Steps:

• Put the evaporated milk, sugar and salt into a pan and bring to the boil.
• Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
• Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
• Stir in the vanilla followed by the nuts and cranberries.
• Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
• Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
• The longer it is in the fridge the more firm the fudge gets and the more the richness mellows out. Overnight would be fantastic but you can eat it just fine after a couple hours.
• Cut up into squares and enjoy.