Cranberry Chocolate Cake

"This is a delightful dessert fro any time of the year, but especially for the Holiday season - try it - you might like it -"
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Ready In:


  • 1 (18 1/2 ounce) package devil's food cake mix
  • 1 13 cups water
  • 3 eggs
  • 12 cup vegetable oil
  • 1 (16 ounce) can whole berry cranberry sauce, divided
  • 1 (8 ounce) container whipped topping, thawed
  • 2 tablespoons cocoa powder
  • 1 cup sliced almonds


  • 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.

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