Cocoa Berry Cake

Ingredients

• 16 servings warm chocolate glaze 
• 1 teaspoon cream of tartar 
• 1 cup cranberries dried
• 10 large egg whites 
• 2 large egg yolks 
• 0.5 cup flour all-purpose
• 1 tablespoon grand marnier orange-flavored ( liqueur)
• 1 tablespoon butter 
• 0.3 cup orange juice 
• 0.3 cup sugar 
• 1.5 cups sugar 
• 5 ounces chocolate unsweetened melted
• 1 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup water boiling
• 0.7 cup water 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• blender
• wax paper

Directions

1. Preheat oven to 35
2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside.
3. Combine 2/3 cup water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes.
4. Combine 1 1/2 cups sugar, cocoa, and flour in a large bowl.
5. Add cranberry mixture and boiling water; stir until well- blended.
6. Add liqueur, vanilla, chocolate, and egg yolks; stir until well-blended. Set batter aside.
7. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
8. Pour batter into prepared pans.
9. Bake at 350 for 35 minutes or until cake springs back when touched lightly in center.
10. Let cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper; let cool completely.
11. Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer.
12. Spread remaining glaze over top of cake.