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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
cooking spray |
2/3 cup water |
1 cup dried cranberries |
1/3 cup orange juice |
1 tablespoon margarine |
1 1/2 cups sugar |
1 cup unsweetened cocoa |
1/2 cup all-purpose flour |
1/4 cup boiling water |
1 tablespoon grand marnier (orange-flavored liqueur) |
1 teaspoon vanilla extract |
5 ounces unsweetened chocolate, melted |
2 large egg yolks |
1 teaspoon cream of tartar |
10 large egg whites |
1/4 cup sugar |
chocolate glaze |
Directions:
1. Preheat oven to 350°.
2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside.
3. Combine 2/3 cup water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes.
4. Combine 1 1/2 cups sugar, cocoa, and flour in a large bowl. Add cranberry mixture and boiling water; stir until well- blended. Add liqueur, vanilla, chocolate, and egg yolks; stir until well-blended. Set batter aside.
5. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
6. Pour batter into prepared pans. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Let cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper; let cool completely.
7. Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer. Spread remaining glaze over top of cake.
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