Title: Chocolate Cranberry Cake
Categories: None
Yield: 6 Servings

1/2	lb	Butter; room temperature
2/3	c	Sugar
1	ts	Vanilla
3	tb	Cranberry liqueur; (optional)
8	oz	Semi-sweet chocolate; melted
4		Eggs; separated
1/3	c	Cake flour
1 1/3	c	Fresh cranberries; chopped
3	tb	Sugar

Preheat ovento 350 degrees. Line bottom of a 9-inch springform pan with parchment.

Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at a time. Mix in flour and cranberries.

Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons sugar and continue whipping until stiff.

Fold 1/3 of whites into batter. Then fold remaining whites into mixture. Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool completely.

Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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