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.

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