Recipe for...Sourdough Chocolate Cranberry Cake


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Sourdough Chocolate Cranberry Cake This recipe is rated : 0 Recipe Ingredients 1/2 cup sourdough starter 1 cup water 1 1/2 cups all-purpose flour 1/4 cup powdered milk 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 eggs 3 (1 ounce) squares melted semi-sweet chocolate 1 16 ounce can whole berry cranberry sauce Cooking Procedures In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered 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 degrees F (175 degrees C). Coat a 9 x 13-inch pan with 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 a 9 x 13-inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm. Garnish by sifting confectioners' sugar onto a paper doily or just dollop spoonsful of whole berry cranberry sauce on top of each serving of cake. 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 knife inserted 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! Makes one 9 x 13-inch cake	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: uarter of a celery-root, half a parsnip, one small leek, about four leaves of a head of lettuce, and a quarter of the tender inside of a head of Savoy cabbage. Cut all this in narrow strips, about two inches long, stew for half an hour in one ounce of butter ; but see that it does not get brown or stick to the vessel. Then add one quart of good, clear broth and boil the vegetables in it gently for one hour. According to the season, you may add to the foregoing vegetables some heads of as
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