One canned item that crops up year after year are those cranberry sauce cans leftover from Thanksgiving. Without a doubt I receive 2-3 cans over the holiday. Only being able to utilize one, I am usually left with a couple of cans to incorporate over the year. Hence, I'm always on the lookout for a good cranberry recipe!
This cake has a delicate raspberry like flavor that sits nestled between the cake layer and cool whip topping. It will be by far one of the most moistest cakes you'll ever sink your teeth into. Best of all, this cake cost me less than $2 due to the $1 cake mix sale and the .88 cent special of cool whip I stock up on when there are sales. There is always a package of semi sweet chip in the refrigerator valued at $1.59 at Aldi.
1 Devils food cake mix
1 1/3 cup water
3 eggs
1/2 cup vegetable oil
1 16 oz. can jelled cranberry sauce divided
1 container of cool whip
2 tab. cocoa powder
1 cup chocolate chips
Beat cake mix, water, eggs, and vegetable oil until just blended. Batter will be loose. Take half the cranberry can and beat in on low for 1 minute. Spread into greased 13 x 9 inch pan and bake according to package directions. Take out and let cool. Place the remaining cranberry sauce in a bowl and microwave for 20 seconds to warm. Break up with a fork and stir until smooth. Spread over cake. In a bowl dump the cool whip and cocoa powder and stir until blended. Spoon over cake like frosting. Top with chocolate chips and refrigerate leftovers.
This cake has a delicate raspberry like flavor that sits nestled between the cake layer and cool whip topping. It will be by far one of the most moistest cakes you'll ever sink your teeth into. Best of all, this cake cost me less than $2 due to the $1 cake mix sale and the .88 cent special of cool whip I stock up on when there are sales. There is always a package of semi sweet chip in the refrigerator valued at $1.59 at Aldi.
1 Devils food cake mix
1 1/3 cup water
3 eggs
1/2 cup vegetable oil
1 16 oz. can jelled cranberry sauce divided
1 container of cool whip
2 tab. cocoa powder
1 cup chocolate chips
Beat cake mix, water, eggs, and vegetable oil until just blended. Batter will be loose. Take half the cranberry can and beat in on low for 1 minute. Spread into greased 13 x 9 inch pan and bake according to package directions. Take out and let cool. Place the remaining cranberry sauce in a bowl and microwave for 20 seconds to warm. Break up with a fork and stir until smooth. Spread over cake. In a bowl dump the cool whip and cocoa powder and stir until blended. Spoon over cake like frosting. Top with chocolate chips and refrigerate leftovers.
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