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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Chocolate Cranberry Herman Cake Recipe

Chocolate Cranberry Herman Cake Recipe

Chocolate Cranberry Herman Cake with Cranberry topping

Garnish by sifting confectioners' sugar onto a paper doily, or just dollop spoonfuls of whole berry cranberry sauce on top of each cake serving. For a festive looking holiday cake, use 1 can of whole berry cranberry sauce and spread half between your layers. Pipe cream cheese frosting around the edges of top layer and fill in the middle with the rest of the cranberry sauce.

1/2 cup Herman 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 tsp Salt
1 tsp Vanilla extract
1 tsp Ground cinnamon
1 1/2 tsp Baking soda
2 Eggs
3 (1 ounce) squares Semi-sweet chocolate, melted
1 can (16 ounces) Whole berry cranberry sauce

Oven Temp ~ 350°
Baking Time ~ 30 to
Pan Type ~ 9 x 13-inch cake pan
Preheat oven, coat cake pan with cooking spray and using a small sieve or shaker, dust lightly with cocoa powder.

In a large non-metallic bowl, combine Herman 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.

In a separate large bowl, mix together the 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 Herman cranberry cake batter into prepared baking pan. Bake cake until knife inserted into center comes out clean.

Cool Herman chocolate cranberry cake for at least 10 minutes before serving, excellent when served slightly warm.

Garnish by sifting confectioners' sugar onto chocolate cranberry Herman cake or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake. Chocolate cranberry 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 each layer and on top of unfrosted layered cake rounds, for an impressive looking holiday cake.

16 Servings
Nutrition facts: for Chocolate Cranberry Herman Cake
Serving Size 88 g
Calories 209
Calories from Fat 80
Total Fat 8.9g 14%
Saturated Fat 2.4g 12%
Cholesterol 21mg 7%
Sodium 211mg 9%
Total Carbohydrates 29.7g 10%
Dietary Fiber 1.7g 7%
Sugars 17.6g
Protein 3.1g
Vitamin A 1% • Vitamin C 6% • Calcium 3% • Iron 5%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!