Cranberry Chocolate Cake – a delicious recipe with cake mix, water, eggs, vegetable oil, cranberry sauce, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Grease bottom only of 13x9 baking pan.
2
Prepare cake mix with water, eggs and oil according to package directions.
3
Add half cranberry sauce, mix, until well blended.
4
Pour into prepared pan.
5
Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
6
Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
7
When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
8
Sprinkle with almond pieces, just before serving.
9
TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.
597
kcal
Calories
56
g
Fat
13
g
Carbs
19
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 8 ingredients. The key ingredients include: 1 (18 1/2 ounce) package devil's food cake mix, 1 1/3 cups water, 3 eggs, 1/2 cup vegetable oil, and more.
Yes, Cranberry Chocolate 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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