Sourdough Chocolate Cranberry Cake

Yield

one 13 x 9-inch cake

Ingredients

1/2 cup sourdough starter
1 cup water
1 1/2 cups all-purpose flour
1/4 cup nonfat dry milk
1 cup water
1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
2 large eggs
3 (1 ounce) squares melted semi-sweet chocolate
1 (16 ounce) can whole berry cranberry sauce
confectioners' (powdered) sugar

Directions

In a large, non-metallic bowl, combine sourdough starter, water, flour and non-fat dry milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or cooking spray and using a small sieve or shaker, dust lightly with cocoa powder.

In a separate large bowl, mix together sugar, oil, salt, vanilla extract, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended. Pour into prepared baking pan.

Bake for 30 to 35 minutes, or until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Cool on cooling rack at least 10 minutes before serving, excellent served slightly warm.

Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.

Variation

This cake can also be baked in two 8-inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean).

Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!

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