Cranberry Buttercream Chocolate Cake Recipes

CRANBERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 baking pan.
• Prepare cake mix with water, eggs and oil according to package directions.
• Add half cranberry sauce, mix, until well blended.
• Pour into prepared pan.
• Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
• Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
• 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.
• Sprinkle with almond pieces, just before serving.
• 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.

CRANBERRY BUTTERCREAM CHOCOLATE CAKE

Steps:

• Toss into a small saucepan, 3 cups cranberries with 1/4 cup granulated sugar, and 1/3 cup of water. Cook over low heat for about 5 to 8 minutes, until the cranberries cook down to a thick, juicy mixture.
• Remove from heat, and allow to cool for a few minutes.
• Next, transfer the entire mixture to your blender, and puree on high speed until creamy smooth, scraping the sides down. Chill the cranberry puree. This can be done up to two days ahead.
• Next, make your chocolate cake (our recipe below), or a box cake of your choice. Follow the directions on the box, or below.
• Next, pour the batter evenly into two 9-inch cake pans and bake the cake (at the temperature according to the recipe), and bake for about 25 to 30 minutes, or until a toothpick inserted comes out clean.
• Allow the cakes to cool for about 20 minutes. Then turn the cakes out onto a wire rack to cool completely before frosting.
• In a deep, large mixing bowl, add the softened butter and 3 cups confectioner's sugar, along with 1/2 cup plus 2 tablespoons of cranberry puree. (reserve the remaining puree for another recipe)
• Beat for about 5 minutes, scraping down the sides often, until light and fluffy. Add more powdered sugar if you want a stiffer buttercream.
• Place 2 sheets of wax paper onto a clean work surface. Then place both cakes onto the wax paper.
• Flip one cake over, and frost the cake ( it's best to frost the flat side of the cake and for it to be the bottom layer).
• Next, place the second cake on top and continue to frost the entire cake with the remaining cranberry buttercream.
• Refrigerate the entire cake until ready to serve. Best kept chilled.
• Serves 10 to 12