1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 cup cocoa
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
1 teaspoon almond extract
1 cup cranberries -- fresh or frozen
1/2 cup walnuts -- chopped, optional

1. Combine flour, baking powder and salt; set aside.

2. Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Add sugar, eggs, vanilla and almond extract and stir until well blended.

3. Stir chocolate mixture into dry ingredients. Add cranberries and nuts and mix just until blended.

4. Pour batter into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 to 35 minutes. Cool completely.

5. Ice when cooled with Chocolate Cranberry Icing.


NOTES : Featured at the Cranberry Tasting Affaire, November 17, 2001.

Recipe from: "Cranberries and Canada Geese"