Chocolate cranberry cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Corn oil |
| 1½ | cup | Granulated sugar |
| ¾ | cup | Unsweetened cocoa |
| Powder; firmly packed | ||
| 1 | cup | Cranberry sauce, |
| Jellied (16 0z) | ||
| Juice of 1 large orange | ||
| (1/3 - 1/2 c) | ||
| 1 | tablespoon | Orange zest; grated |
| 6 | Eggs | |
| 2½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 6 | ounces | Semisweet chocolate chips |
| ½ | cup | Pecans; chopped |
| Powdered sugar | ||
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:10
1. Preheat oven to 350°F. In a large bowl, beat together corn oil and granulated sugar with an electric mixer until well blended. Add cocoa, cranberry sauce, orange juice, and orange zest. Beat until well blended. Add eggs, one at a time, beating well after each addition.
2. Sift together flour, baking powder, baking soda, and salt. Add to cranberry mixture and beat on low speed just until combined. Stir in chocolate chips and pecans. Turn batter into a well-greased 12-cup bundt pan, spreading evenly.
3. Bake 45 to 50 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 20 to 30 mins, then unmold onto a rack and let cool completely. Dust top with a sifting of powdered sugar before serving.