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 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

Directions

CAKE

Preheat oven to 325ºF.

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 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.