Best Ocean Spray Cranberry Cake Recipes

Outrageous Chocolate Cranberry Fudge Cake image

Provided by SusieQusie

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup semi-sweet chocolate chips
1/2 cup butter or 1/2 cup 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
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup ocean spray jellied cranberry sauce

Steps:

Make cake:.
Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping 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. Return to microwave for 30 additional seconds if necessary to melt chocolate.
Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. 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 one hour or until cold.
Make glaze:.
Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

Ocean Spray Cranberry Cake Recipe - (4.4/5) image

Provided by Anne545

Number Of Ingredients 12

2 1/2 c. (750 ml) flour
1 1/2 tsp. (7 ml) baking powder
1/2 tsp. (3 ml) baking soda
1 tsp. (5 ml) salt
3/4 c. (175 ml) combination of butter & veg. shortening (half and half)
1 2/3 c. (420 ml) sugar
3 fresh eggs
3/4 c. (175 ml) buttermilk or sour milk
1 tsp. (5 ml) grated lemon rind
3/4 c. (175 ml) Ocean Spray® fresh or frozen cranberries, finely chopped
2 c. (500 ml) whipping cream 35%
3/4 c. (175 ml) confectioners' sugar

Steps:

Preheat oven to 350°F (180°C). Grease 2 round 9"(23 cm) baking pans and sprinkle lightly with flour. In a bowl, mix together flour, baking powder, baking soda & salt. Set aside. In a separate bowl, cream together butter/shortening & sugar. Gradually add eggs, beating well after each, until thoroughly combined. At low speed, incorporate dry ingr., alternating with milk. Stir in grated lemon rind & cranberries. Spoon mixture into prepared pans & bake for about 35 minutes or until a toothpick inserted into center of cake comes out clean. Let cool in pans for about 45 minutes before transferring to a wire rack to cool completely. In a bowl, whisk whipping cream until soft peaks form. Add in confectioners' sugar while continuing to beat. Slice both cakes in half horizontally in order to obtain a total of 4 cakes. Spread cream on base of cake, and then cover with another layer of cake. Repeat steps with remaining layers. Top entire cake with the rest of the whipped cream Chill in refrigerator before serving.