Chocolate Cranberry Fudge Cake – a delicious recipe with semi-sweet chocolate chips, butter, cranberry sauce, sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a round 8 inch cake pan with foil.
2
Spray the foil with cooking spray and dust with flour.
3
Melt chocolate chips for the cake.
4
Stir untill smooth.
5
Add the cranberry sauce and the sugar.
6
Mix.
7
Then add the remaining ingredients for the cake.
8
Put the cake mixture in the cake pan and bake in the oven at 325F for about 40 minutes (mine took longer than 40 minutes).
9
You can check with a toothpick if the cake is ready when there is nothing stuck to the toothpick it is done.
10
Let the cake cool in the pan for 30 minutes and then let it cool completely outside of the cake pan.
11
To make the glaze, melt the chocolate chips.
12
Stir until smooth and add the remaining ingredients.
13
Spread glaze over the cake.
14
Needs to chill until the glaze is firm.
725
kcal
Calories
49
g
Fat
62
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ⅔ cup semi-sweet chocolate chips, ½ cup butter, 1 cup cranberry sauce, ½ cup sugar, and more.
Yes, Chocolate Cranberry Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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