Festive Cherry Cranberry Cake

Cake:

• 1 cup 250 ml margarine
• 1 cup 250 ml granulated sugar
• 1 tsp 5 ml vanilla
• 1 tsp 5 ml grated lemon rind
• 5 eggs
• 2 cups 500 ml Five Roses Cake and Pastry Flour
• 1/2 tsp 2 ml salt

Filling:

• 1 can 540 ml cherry cranberry pie filling

Sauce:

• 1/4 cup 50 ml margarine
• 1 cup 250 ml finely chopped semi-sweet chocolate

Cake: In bowl cream together margarine, sugar, vanilla and lemon rind until light and fluffy. Beat in eggs one at a time. Sift flour and salt into mixture in 2-3 batches, mixing well after each. Spread evenly into greased 15 x 10" 39x29 cm pan. Bake at 350ºF 180ºC for about 20 min. Run knife around edge; let stand 5 min. Remove from pan; cool.

Sauce: In small saucepan melt margarine, add chocolate and stir until melted. Set aside.

To make layer cake, cut cake into thirds widthwise. Fill each layer with 1/3 of pie filling, stack layers ending with filling on top. Drizzle with chocolate sauce and dust with icing sugar.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

- News Canada

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